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Categories:
onion butter carrots celery chicken stock pepper salt heavy cream additions soul seasoning beef stew seasoning Braggs Silken
Viewed: 13 - Published at: 6 years agoIngredients
- 1 cup onion, finely chopped
- 1 cup butter, substitute or 1 cup vegan butter, substitute, see notes
- 4 cups carrots, peeled and chopped
- 5 cups celery, chopped
- 4 cups chicken stock or 4 cups vegetable stock
- 1 teaspoon pepper
- salt
- 1/2 cup heavy cream (optional)
- Unofficial additions
- 1 teaspoon soul seasoning
- 1 tablespoon beef stew seasoning
- 1 tablespoon Braggs liquid aminos
- 12 1/3 ounces silken firm tofu
Method
- NOTE: If using the vegan butter sub, saute the onion in a bit of the vegetable broth. Do not add the butter until you reach the serving stage then taste and add to taste.
- Melt 1/2 cup butter in a saucepan and saute the onions over low heat until transparent.
- Add the remaining butter, melt, and add the carrots--cooking over low heat until browned, about 30 minutes.
- Add the celery and cook 10 more minutes on low heat. Pour in the stock, salt, and pepper, bring to a boil, then reduce heat and let soup simmer for about an hour.
- When ready to serve if you want Kirk's version add the heavy cream.
- Ok the above is the "official recipe".
- Notes for unofficial additions:
- First lose the cream. It is no longer optional because you are using the tofu. I also lost the butter. I used Butterbuds in place of it. If needed add more liquid or increase the amount of tofu.
- Add the seasonings to the soup when you simmer. that includes the Braggs.
- when ready to serve, puree the soup with a stick blender then add the cut up tofu [cut for ease in the next part] and puree again. it should turn almost a dreamsicle color. It shouldn't need thickening however let simmer a bit more if it does then serve with garnish of greens and diced tomatoes or a bit of salsa.
