Roasted Garlic Cream of Celery Soup
I bulb garlic
olive oil, to taste
1 yellow onion, chopped
15 stalks celery, chopped small
2 medium potatoes, peeled and chopped
4 cups vegetable broth
3 cups nondairy milk
1/2 cup chopped parsley
5 tablespoons flour
1/2 teaspoon white pepper
salt, to taste
1. Roast garlic: Take crepe wrapper off of garlic bulb and cut off the top revealing the cloves. Rub olive oil into the cloves and wrap the entire thing in foil. Bake in a pre-heated 400 degree F oven for 35 minutes.
2. In a pot, heat 1 tablespoon olive oil. Add onion; saute until it starts to sweat, then add flour and stir into a roux - stir for about 45 seconds so it doesn't burn.
3. Stir in remaining ingredients (celery, potatoes, broth, nondairy milk, parsley, flour, white pepper, and salt); bring to boil, then reduce heat to simmer. Stir occasionally until garlic is done roasting.
4. Squeeze garlic cloves out of their skin (they will be hot and soft) and chop. Add to soup. Puree half the soup, then return to pot; simmer for 5 more minutes to blend in garlic flavor. Serve with freshly ground back pepper on top.
Source of recipe: I wrote this