Monday, March 8, 2010

Dill and Garlic Avegolemono "Cream" of Celery Soup

I'm looking down the nose of another Vegas vacation! My wife's good friend from Louisiana is coming to town today, and we're headed for Casino Land tomorrow. Now, at this point you may believe I have a slight gambling addiction. You would be partially correct, BUT it's not my fault. Allow me to explain: When I was ten years old, by best friend's mother bought us youngins a bunch of scratch-off lotto tickets as party favors. Low and behold, I won $50...which is an ass-load of money to a ten year old. I was hooked immediately. Then I started bugging my mother every trip to the grocery store for scratch-offs. 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 with lotto tickets again, but I feel like I've clearly explained that my love for all things gambling is not my fault. This logic, of course, makes it ten times easier for me to gamble my life savings. It also lessens the Jew guilt I feel when I don't come home with any winnings. I usually believe that excuses are like yeast infections: they stink and are completely unnecessary. But in this situation, I'm willing to make an exception. Ok. After that lovely visual, on to discus the food.

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 piping hot bowl of 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.

Wish me luck!

Dill and Garlic Avegolemono "Cream" of Celery Soup

  • 8 TBSP Vegan Margarine
  • 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 MimicCreme (or 4 cups Soy Milk combined with 4 TBSP White Vinegar)
  • 1/4 cup "Egg" Mix
  • 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

Whisk together the MimicCreme, soy milk and "egg" mix. Set aside.

Melt the Vegan Margarine in a large soup pot over medium low heat.

Once melted, add the minced garlic and chives and saute for 30 seconds.

Whisk in the flour, salt and pepper until a paste is formed. Then slowly pour in the MimicCreme/soymilk/"egg" mixture and lemon juice and MimicCreme, 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.

Add in 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.


Trinity (of haiku tofu) said...

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!

Jenni (aka Vegyogini) said...


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.

The Voracious Vegan said...

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!

Melisser; the Urban Housewife said...

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. :)

Melissa said...

okay, why are all your pics teasing me? the food looks absolutely scrumptious and i'm hungry now!

Shannon Michelle said...

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.