Plomeek Soup

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 cup onion, finely chopped
• 1 cup butter, substitute or 1 cup vegan butter, substitute, see notes
• 4 cups carrots, peeled and chopped
• 5 cups celery, chopped
• 4 cups chicken stock or 4 cups vegetable stock
• 1 teaspoon pepper
• salt
• 1/2 cup heavy cream (optional)
• 1 teaspoon soul seasoning
• 1 tablespoon beef stew seasoning
• 1 tablespoon braggs liquid aminos
• 12 1/3 ounces silken firm tofu

Recipe

• 1 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.
• 2 melt 1/2 cup butter in a saucepan and saute the onions over low heat until transparent.
• 3 add the remaining butter, melt, and add the carrots--cooking over low heat until browned, about 30 minutes.
• 4 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.
• 5 when ready to serve if you want kirk's version add the heavy cream.
• 6 ok the above is the "official recipe".
• 7 notes for unofficial additions:.
• 8 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.
• 9 add the seasonings to the soup when you simmer. that includes the braggs.
• 10 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.