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.
Cream of Celery Soup:
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 :-)