Celery soup

Ingredients:
1 bag of celery
1 large garlic pod
1 small red potato
salt, pepper to taste
drizzle of truffle oil
2 tbsp olive oil
1/2 cup of 2% milk










I just hate the fibrous threads in celery and decided to juice the vegetable one evening. Drinking it as is was not a very appetizing thought and hence the soup. In the process I juiced one small red potato as well to provide the starch base for the smooth texture.



In a pot I heated the olive oil, diced the garlic and crushed fresh pepper to saute for 1-2mins. Then poured in the juicer contents along with milk and some salt to bring the mixture to a boil. You will notice the soup thicken as you heat it, this is due to the potato. Adjust the consistency with water or more milk if needed.



I finished the soup with a drizzle of truffle oil and pan toasted some rye bread for a light dinner.