This morning I woke up to Ashley saying, “Zoe! Wake up! It’s snowing!” Zoe, who was still asleep, grumbled back, “No it isn’t, Ashley.” I had to laugh. It really was snowing, and there were already a few inches covering the ground. I crossed the hall into their room, climbed in bed with them and told Zoe it was true. She sprang from the covers and flew like a flash to peer out the window. It was very exciting.
We put on our slippers and came downstairs to make porridge, as Zoe calls it. (“Cream” of buckwheat, made with half water, half cashew milk, and pureed with a stick blender) Then, I was about to freeze some leftover white beans, because I’m waiting for coconut flour in the mail, and being me, couldn’t think of another use for beans, besides cake
But I did think of another use, all of the sudden: Soup. And since I was nearly out of food entirely, it was fate that all I had were onions and celery. So, cream of celery soup was created. Only I didn’t know it was cream of celery soup at the time. It was only when I tasted it that my face lit up with memories of my childhood, and I realized… Cream of celery soup —how I have been missing you.
gluten-free, casein-free, dairy-free
2 small chopped onions, or 1 large onion
4 stalks of celery, chopped
1.5 quarts of broth
3.5 cups of cooked white beans (I used Great Northern)
1/8 to 1/4 garlic powder, depending on your taste
Simmer about 2 hours, lid on.
Puree till extra creamy and smooth.
Note: I tried to just use my stick blender, but it wasn’t smooth enough, so I ended up letting it cool, and using my blender. It was worth the extra effort to make it really smooth. I don’t think anyone would ever believe that there wasn’t cow milk or cream in it. Yuuuuuum.
Update: We had this again today, and my picky eater, Zoe, who wasn’t totally sure about it yesterday, said, “You know, I actually love this Mommy.” And I love that she loves something I made! Especially since I ate it when I was her age