Plomeek Soup Recipes

Steps:

• NOTE: If using the vegan butter sub, saute the onion in a bit of the vegetable broth. Do not add the butter until you reach the serving stage then taste and add to taste.
• Melt 1/2 cup butter in a saucepan and saute the onions over low heat until transparent.
• Add the remaining butter, melt, and add the carrots--cooking over low heat until browned, about 30 minutes.
• Add the celery and cook 10 more minutes on low heat. Pour in the stock, salt, and pepper, bring to a boil, then reduce heat and let soup simmer for about an hour.
• When ready to serve if you want Kirk's version add the heavy cream.
• Ok the above is the "official recipe".
• Notes for unofficial additions:.
• First lose the cream. It is no longer optional because you are using the tofu. I also lost the butter. I used Butterbuds in place of it. If needed add more liquid or increase the amount of tofu.
• Add the seasonings to the soup when you simmer. that includes the Braggs.
• when ready to serve, puree the soup with a stick blender then add the cut up tofu [cut for ease in the next part] and puree again. it should turn almost a dreamsicle color. It shouldn't need thickening however let simmer a bit more if it does then serve with garnish of greens and diced tomatoes or a bit of salsa.

Steps:

• in a heavy 8 quart soup pot saute the chopped onions very slowly in 1/2 cup butter.
• when onions are transparent and the remaing 1/2 cup butter and the carrots.
• once carrots have browned,add all of the celery and continue cooking on low for approximately 10 minutes to allow the celery to soften.
• next add the broth,pepper,salt and cream and then stir through.
• cover and let soup simmer for about 1 hour.
• when ready serve in bowls.