Old Fashioned Cream of Celery Soup
1 c. finely chopped onion
2 T. olive oil (I omitted this and used water to saute' the onions.)
2 T. whole-wheat pastry flour
5 1/2 c. water
1/3 c. soymilk
4 c. diced celery
2 c. peeled and diced potatoes
3 T. light miso or chicken-flavored vegetable broth (I used vegetable broth, since it was all I had.)
1/2 tsp. garlic powder
1. In a medium soup pot, heat onion with oil and saute' for 2 minutes, stiring. Add flour and stir well. Slowly add 2 c. water, stirring to avoid lumping. Bring to a boil and stir until thick and smooth.
2. Combine the soymilk and remaining water. Add to soup pot and bring to a boil. Add celery and potatoes, return soup to a boil, and simmer 15 minutes or until celery is very tender.
3. Remove 1/2 c. of broth from soup. Dissolve miso in it, then return to soup pot and stir well for an additional minute. Cool briefly.
4. Puree half of the vegetables from the soup with a hand blender or food processor, taking as much potato as possible to be pureed. (You don't want too many chunks of potato, since this is cream of celery soup.) Return puree to soup and stir well. Add pepper to taste.
For the salad, I just chopped up a whole bunch of broccoli, stripped the corn off of 3 ears of corn, diced 2 red peppers and sliced up about 1/2 c. of green onions. I threw them all together and squeezed lemon juice over it and put a tiny bit of olive oil as well, although, I think it would have tasted better without it. My husband just piled the salad into his soup and the kids used ranch dressing. Sigh...