Chilled Celery Soup
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Ingredients
- 2 Cups diced Celery
- 1 cup potato peeled diced
- ½ large or 1 small onion peeled diced
- 1 cup strong Sencha Asanoka tea
- 3 Tablespoons butter
- 1 cup chicken stock
- ¼ - ½ cup half and half cream
- Squeeze lemon juice
- Pinch fresh dill
- Pinch of salt or to taste
- . Brew tea per package instructions and set aside
- . Gently sauté the onions , potato and onion in the butter until softened
- . Add the tea and stock and simmer gently another 10 minutes
- . Puree in a blender – then add the half and half
- . Season with salt,lemon, and dill to your taste
- Note: This soup can also be strained to achieve a light soup. Just remember it will reduce the amount of soup by 1/3 to ½
This recipe was developed for the Cultured Cup by Kyra Effren
Copyright 
The Cultured Cup
Comments
Jim Harvey —
You see so few recipes that feature Celery as the mail ingredient! We are on a Nightshade-excluded diet, so I would replace the Potatoes with some other starchy vegetable such as Sweet Potato or Jerusalem Artichoke. Would also use Whole Goat Milk instead of Half-and-Half. We will let you know how it turns out!