- Juice Dandy® celery - this can be done in juicer or high speed blender. Use cheesecloth or a nut milk bag to separate pulp. Should produce approx. 12 oz. of juice. Refrigerate.
- In medium pot, combine potatoes, leeks, shallots and water. Bring to a boil, then simmer until fork tender, about 15 minutes. Add salt and allow mixture to cool.
- To finish soup, puree potato mixture in high speed blender or with a handheld immersion blender. While blender is running, add chilled Dandy celery juice and silken tofu. Blend until smooth and creamy, adjust for salt. Serve chilled.
Garnish options - poached shrimp or crab, toasted almonds or minced chives.
Tip: This soup can also be served warm. Eliminate cooling time for simmered vegetables and chilling juice.