This was the same soup made on another day!  Loved it so much had to make it again!


This is one of the tastiest soups I have ever made! This tastes more like onion soup than celery, however the celery is very necessary to balance the flavors beautifully.  What a great use of healthy celery.  A quick Google will turn up the numerous, exciting benefits of eating celery regularly (and this from someone who avoided celery most of her life!).  I have a friend who ate celery every day and naturally brought her high blood pressure down to normal without medication.  Here is some info on celery:
"Celery is a strongly alkaline food that helps to counteract acidosis, purify the bloodstream, aid in digestion, prevent migraines, relax the nerves, reduce blood pressure, and clear up skin problems. Celery contains compounds called coumarins which are known to enhance the activity of certain white blood cells and support the vascular system. Celery’s rich organic sodium content has the ability to dislodge calcium deposits from the joints and holds them in solution until they can be eliminated safely from the kidneys. Celery is a well known natural diuretic and has ample ability to flush toxins out of the body. Celery also has significant anti-inflammatory properties making it an essential food for those who suffer from auto-immune illnesses. It also contains significant amounts of calcium and silicon which can aid in the repair of damaged ligaments and bones. Celery is rich in vitamin A, magnesium, and iron which all help to nourish the blood and aid those suffering from rheumatism, high blood pressure, arthritis, and anemia. Fresh celery juice is one of the most powerful and healing juices one can drink. Just 16 oz of fresh celery juice a day can transform your health and digestion in as little as one week."

4 cups chicken stock (1 L)
4 cups sliced celery (1 L)
2 tsp bottled crushed garlic (10 mL)
1/tsp black pepper (2 mL)
1/tsp salt, OR to taste (1 mL)
  (depends on how salty your stock is)
1 tbsp bacon fat (15 mL)
1 cup chopped onion (250 mL)
8 oz regular cream cheese (250 g)
1 cup grated Monterey Jack cheese (250 mL)
3/cup almond milk (175 mL)
Extra water, if necessary

In large pot over medium heat, pour chicken stock and add celery, garlic, black pepper and salt.  Cook until celery is soft.  In blender place some of stock and most of celery (leave about 1 cup of the celery solids, which you can chop smaller, if desired) and blend until smooth.  Add back to pot.

In nonstick frying pan in bacon fat, and over medium heat, cook onion until the onion is soft and caramelized.  Add cream cheese in bits, Monterey Jack cheese and almond milk.  Stir over medium low heat until all is melted and smooth.  Add to soup and bring to a boil.  Add extra water if the soup is too thick (the next day, you will need to add extra water – I add extra water and nuke it) and serve hot with Red Lobster-Style biscuits (CLICK for recipe) on the side.

Yield:  6 servings
1 serving
285.7 calories
13.9 g protein
21.6 g fat
1.8 g fiber
7.5 g net carbs