CELERY SOUP FOR THE SOUP KITCHEN ENJOY AN:

CELERY CREAM SOUP FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

INGREDIENTS:

1/4-cup butter

7 pounds celery, sliced

8 onions, chopped

10 garlic cloves, chopped

5 baking potatoes, cubed

4 bay leaves

1 cup all-purpose flour

30 cup chicken broth

1 gallon coconut milk

5 tablespoons lemon juice

15 dashes of FRANKS hot sauce

Sea salt and white pepper to taste

1 bunch fresh dill weeds, for garnish

DIRECTIONS:

1.   In a soup-pot add butter over medium-high heat when sizzling.

2.   Add celery, onions and garlic, sauté for 4 minutes.

3.   Reduce heat and add flour and cook 2 minutes.

4.   Add broth, potatoes, bay leaves, cover and simmer for 30 minutes.

5.   Remove bay leaf and with an immersion blender, blend until smooth.

6.   Add coconut milk, lemon juice, hot sauce, and salt and pepper to taste.

7.   Reheat and simmer for 20 minutes.

8.   Garnish with  fresh dill weeds

ENJOY DAN:                                                     BON-APPETITE!!