Puree of Celery Soup

This soup was served to me in Kalia kibbutz by the Dead Sea. The quantity of ingredients was rather vague as the chef was converting feeding 200 people down to 4 people. These ingredients work.
1 green bunch of celery
1 Tblsp olive oil
1 tsp mace or grated nutmeg
1 pt 600 mls soya milk
salt and pepper to taste
Wash the celery, then cut fine stalks and leaves off. Save a few leaves to garnish.
Steam until tender.
Re-heat adding the soya milk and spices. Season to taste.
Serve very hot, garnished with celery leaves. Serve with bread rolls.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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