CELERY CREAM SOUP WITH CELERY ROOT FOR THE SOUP KITCHEN ENJOY DAN:

     CELERY CREAM SOUP WITH CELERY ROOT FOR THE SOUP KITCHEN

                                                                                                    By CHEF DAN:

Serves 30-40

INGREDIENTS:

1 stick of butter

8 pounds celery ribs, chopped

2 celery roots, peeled and chopped

8 onions, chopped

6 potatoes, peeled and cubed

6 carrots, chopped

4 apples, chopped

10 garlic cloves, chopped

1-1/2- cups all-purpose flour

30 cups vegetable broth

1/4-cup lemon juice

2 bunches Swiss chard

1 tablespoon EACH chili powder and Tandoori Marsala

2 tablespoon curry powder

Sea salt and white pepper to taste

DIRECTIONS:

1.   In soup-pot, melt butter; add celery, celery root, onion, potatoes, carrots, apples, garlic, chili, curry power, and tandoori Marsala.

2.   Cook over medium-low heat for about 5 minutes.

3.   Add flour and cook for 2-3 minutes, stirring continuously.

4.   Add vegetable broth and bay leaves and bring to a boil.

5.   Reduce heat cover and simmer for 45 minutes.

6.   Remove bay leaves and with an immersion blender blend until smooth.

7.   Add cream, lemon juice, Swiss chard, salt and pepper

8.   Reheat and simmer for 30 minutes.

ENJOY DAN:                                                      BON-APPETITE!!