1 bunch of celery
1 medium potato
1 medium onion
2 Tbsp olive oil
2 cloves fresh garlic
1/2 Cup white cooking wine
1 quart vegetable stock
salt, white pepper, thyme, cayenne and ginger
& of course, Halibut
You can slice up the onion and celery by hand, but I ran it through the food processor--it will be pureed anyway, so whatever you do is fine. Heat the olive oil and add the onions and celery. Cook over medium heat until the onion becomes translucent. Add the minced garlic and cook for another minute. Add the white cooking wine & cook for a couple of minutes--the wine will reduce by 1/2!
Dice the potato up small (so it cooks fast) and add the vegetable broth with it to the pot. Turn up the heat to a boil then, turn down to simmer for 15 minutes--don't overcook. The potatoes should be easily pierced, but not mushy.
Love that Vita-Mix! Pour the hot soup mixture into your blender, being careful to vent the top so the lid doesn't blow off and make a mess--how do I know?--been there, done that!
Pour blended mixture back into the pan and bring to a simmer again, adding the juice of the lime (reserving a slice for garnish), and thyme, cayenne, ginger, salt and white pepper to taste. Don't be afraid to use these spices, the result is amazing!
Next, place your raw halibut into a baking dish and cover it with your wonderful homemade celery soup.
Bake at 350 degrees for 25 minutes--don't overbake.
Garnish with slice of lime and fresh mint--yes, I still have mint growing! By the way, the mint and lime are not just a garnish. The mint leaves with the lime are such a burst of flavor--love it!