#AIP #glutenfree #lowcarb #dairyfree
My husband and I had planned to spend a good part of today working outside, clearing a path through some woods on our farm, and I realized that we would need something ready to eat when we came in all tired and cold from the work.
I put a lamb shoulder in the oven to brown, before adding vegetables to it, and while it was browning, I decided we needed a soup to go with the roast.
I had a stalk of celery that really needed to be used. Somewhere in the back of my mind came the idea for Cream of Celery Soup. I thought it would be a lovely way to start a meal, especially after working outside, in the cold, all day.
I ended up with a delighfully creamy soup that is very flavorful with just a few ingerdients used. It was the perfect start to our Lamb Roast dinner. I was surprised by the brown color of the soup. For some reason, I thought it would be more green but I think the beef broth made it brown in color. It’s good no matter the color.
This recipe makes several servings. I had at least 2 quarts of soup leftover. It will freeze if that is more soup than can be used at one time. It also will reheat beautifully and no doubt, be better the next day.
One whole stalk of celery, chopped
One large onion, chopped
12oz bag of frozen cauliflower
1 quart of beef bone broth
1/2 quart water
salt to taste
Beef fat or other fat for browning the vegetables.
Heat the fat or oil in the soup pot.
Place the chopped celery and onion into the soup pot.
Cook the vegetables, in the fat or oil, until they get start to get soft.
Add in the frozen cauliflower.
Continue to cook the vegetables until they start to brown a little bit.
Add the bone broth and water. Let the soup simmer until all the vegetables are cooked. This only took about 15 minutes.
Process the soup in a blender until it is creamy. This will have to be done in batches. I poured each batch into a large bowl until all the soup was processed. Since celery is stringy, the soup does need to be strained to get all the tiny stringy bits out of it.
Place a strainer over the soup pot, and pour the soup, through the strainer, back into the pot.
Reheat and serve this incredible creamy bit of goodness.
Cooking with Love in My Nonesuch Kitchen,
The Nonesuch Gnome is amazed by how much goes into the compost bucket after fixing a meal from scratch. I am too!