Wednesday, August 09, 2006

RECIPE ~ Chilled Celery Soup

A low-fat delicacy! For extra flair, add a swirl of milk or dollop of yogurt when serving and garnish with a sprig of parsley or fresh oregano.

1 Tbsp extra-virgin olive oil
1 leek (white and pale green parts), chopped
6 cups coarsely chopped celery (10 to 12 stalks)
1 onion, chopped
1 small red or yellow-flesh potato, peeled, chopped
4 cups vegetable stock or filtered water
1 tsp or more salt
Pinch cayenne

Heat oil in large pot on medium. Add leek, celery and onion. Cook, stirring occasionally, until softened. Add potato, water or stock, 1 teaspoon salt and cayenne. Cover. Turn heat to medium-low and simmer 10 minutes, or until vegetables are tender.

PureƩ in batches in a blender until smooth. Transfer to a serving container with a tight lid. Cool briefly and then refrigerate, covered, until chilled. Before serving adjust salt. Serve chilled or at room temperature. Makes about 6 cups.

VATAS for Vatas, replace potato with sweet potato or 1 cup cauliflower.
PITTAS a great Pitta recipe! Just omit cayenne.
KAPHAS a great Kapha recipe! Reduce salt to a pinch.

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