This soup is everything that makes me think of spring. It’s light and delicate, just like the first flowers peeking out. It’s simple, with very few ingredients to distract from its beauty. And it’s easy – but maybe that’s just my requirement for spring! This is sort of like a cream of celery, only it’s so much lighter. It’s a starter, not a main course, but I found myself wanting to drink it like tea while I went about my day with the birds chirping in the background. I think it would also be delicious next to a few fried eggs in the morning except that I’ll have to make another batch to try that because this one is all gone!

Spring Celery Soup

2 tsp. ghee

1 lg. leek

1/2 lb. of celery

1/2 tsp. salt

1 Tbsp. dried chives

1 Tbsp. dried tarragon

1 c. coconut milk

2 c. chicken or veggie broth

Directions

1) Cut off the root end of the leek, slice lengthwise down the middle, and then cut the white and tender green parts into 1/4 in. thick half-moons. Place these in a bowl of water and swish around until all the dirt is gone. Strain. Slice the celery into 1/4 in. pieces.

2) Heat ghee over medium heat in a medium pot. Sauté the celery and leek with the salt for 5 minutes. Add the chives, tarragon, coconut milk, and broth. Bring to a boil and then reduce heat to a simmer for 20 minutes.

3) With an immersion blender, puree the soup until smooth. A Vitamix or high-speed blender would work well here too.

4) Taste to adjust seasoning and then sip with pleasure.