3 tablespoons butter or coconut oil
1 large onion, chopped
1 large bunch celery, chopped
2 cloves garlic, minced
2 bay leaves
4 cups chicken stock or vegetable broth
sea salt, to taste
1 5.5 oz can coconut milk
1 teaspoon dried or fresh tarragon leaves
white pepper to taste
- Heat the butter or coconut oil in a soup pot over medium heat. Saute the onion and celery for about 8 minutes until they start to soften. Add the garlic and bay leaf and saute for 1 more minute.
- Add the broth and a sprinkling of salt and bring to a boil. Reduce to a simmer and cook for 25 minutes or until celery is soft.
- Remove from heat and fish out the bay leaves. Blend until smooth using an immersion blender. Add the coconut milk and blend again. Taste and add more salt if needed and some white pepper and give it a final blend. Stir in the tarragon leaves.