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Vegan Avgolemono: Dill, Garlic & Cream of Celery Soup

I'm just days away from another Vegas vacation! My good friend from Ohio is landing in LA today, and we're headed for Casino Land tomorrow. I may have a slight gambling addiction, but it's not entirely my fault. Allow me to explain: When I was 10, my best friend's mom bought us scratch-off lottery tickets as birthday party favors. Low and behold, I won $50: a fuck-ton of money to a ten-year-old in 1995. I was hooked immediately. I started bugging my mom for lottery scratch-offs every time she went grocery shopping. Two weeks later, I won $115 dollars. As far as my little brain could tell, I was rich enough to move out and buy property on the French Riviera. 

I never really won a huge amount of money scratch-offs, but I was hooked on feeling the rust. As a minor,  this was clearly not my fault. What is my fault? I've been studying the algorithms of slot machines, and gone to two CA casinos to test my new area of study. There is a science to the system, and it works...most of the time. Am I trying to completely legitimize an addiction? Yes. This entire blog is built around my mind's propensity to obsess over certain things. My addictive personality isn't failing me.

Avegolemono is a traditional Greek soup that features eggs and lemon juice. I've veganized the delicious beast, and fused it with cream of celery soup to create this sexy bowl of fusion goodness. Definitely use fresh dill if you can locate some. This soup also freezes incredibly well. If you're a pansy like me, there are few things better than warming up on a cold, 60 degree evening with a steaming bowl of soup that thaws in less than 15 minutes. 

And, of course, what happens in Vegas is going to stay there (maybe...).

Vegan Avgolemono: Dill, Garlic & Cream of Celery Soup
  • 8 TBSP Vegan Butter
  • 6 cloves Garlic, minced
  • 3 TBSP fresh Chives, minced
  • 1 cup Unbleached All Purpose Flour
  • 1 tsp Salt
  • 1 tsp Pepper
  • About 10 stalks of Celery, thinly sliced
  • 1 1/4 cup Soy Milk
  • 4 cups Vegan Heavy Cream (or 4 cups Soy Milk combined with 4 TBSP White Vinegar)
  • 1/4 cup "Egg" Mix,   or Vegan Liquid Egg Products
  • 3 cups prepared Better Than Bouillon's No Chicken Broth
  • 3 TBSP Fresh Lemon Juice
  • 1 cup loosely packed Fresh Dill (leaves only), plus a few sprigs for garnish
  • 2 TBSP Fresh Parsley, finely chopped
  • Lemon Wedges/Slices, for serving (if desired)
Whisk together the Vegan Heavy Cream, soy milk and vegan egg mix. Set aside. Melt the Vegan Butter in a large soup pot over medium low heat. Once melted, add the minced garlic & chives, and sauté for 30 seconds. 

Whisk in the flour, salt and pepper until a paste is formed. Then, slowly pour in the heavy cream/soymilk/vegan egg mixture + the lemon juice, whisking constantly until all the ingredients are completely blended. Let the mixture come to a fast simmer over medium heat while stirring constantly, then turn the heat down to a slow simmer. 

Add the celery and No Chicken Broth, and stir to combine well. Cover, and allow the soup to simmer, whisking occasionally, until the celery is softened to your liking. The more traditional method for finishing the soup would be blending it until smooth with an immersion blender (or carefully in a blender). If you like texture to your soup or lack the equipment, you don't need to blend it.

Add the fresh dill and parsley, and allow the soup to simmer for 5 more minutes. Taste for salt and pepper, then remove from heat, and serve garnished with fresh dill sprigs and lemon wedges.

Comments

Well, it took me a second to get over the yeast infection bit, but the soup does look amazing! Mimiccreme is so awesome in creamy soups.

I'm not a big gambler... never won much, so I never got hooked. I do like to cozy up at the nickel slots and drink free bloody marys every once in awhile though. Have a blast on your trip!
Jes said…
Haha, I can't get my boy out of a grocery store without him buying a cheap lotto ticket. I never understood the craze, but good luck and have fun in Vegas!

As for the soup--mmmm creamy goodness!
Ricki said…
Love that soup and haven't had it in years. . . must give this a try! And that "egg" mix sounds delish, too.

Hope you win big (or what feels big)! ;)
Anonymous said…
good luck yo!!! and that soup looks a lot more delicious than a yeast infection.
SO many of my favorite things in this soup. I've got to give it a try. Lemon, dill, garlic, you had me with those three. Anything extra is just icing on the cake...errr, soup? I don't know, but this looks AMAZING!
Cortney said…
I'm pretty sure the answer is yes, but if I'm making my own mimic creme it's ok to use almond milk, right? Or is there a special reaction that can only happen with soy?

I ask because I a) don't really like the taste of soy milk and b) try and limit the amount of soy I eat.

I've been looking for a good "cream" of ______ soup recipe and garlic makes me happy so I'm sure this will be a much used recipe in my little efficiency kitchen.
T said…
Oooh, this looks so creamy and delicious! And love your blog!
Desdemona said…
I love celery, and have been thinking about making a creamy soup with it - this is definitely happening soon!
Sounds good! Ryan loves celery!
Ricki said…
Hi Jenn,
Just wanted to tell you I tagged you with an award/meme. I know life is hectic, so please don't feel obliged to participate! But you should know that your blog is one that makes me happy. :)
Ricki
Melissa said…
okay, why are all your pics teasing me? the food looks absolutely scrumptious and i'm hungry now!
Wow, this looks fantastic!
Lauren said…
This comment has been removed by the author.
Lauren said…
Another amazing recipe. Made this yesterday despite the nice weather and it was a creamy delicious dream--that sounded sorta dirty, but whatevs, I like dirty soup? Haha, anyhow, bravo for another one of your outstanding recipes. I even had an omnivore tell me how much the egg mix and soymilk smelled like eggs. He loved the soup too.