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!
- 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.