The “cream” of this soup is velvety walnut mylk. To make walnut mylk make your basic nut mylk leaving out the vanilla and sweetener. (You will find that you have very little nut pulp left over, because walnuts are mostly oil). If you do not have a high speed blender such as a Vita-Mix, I suggest you juice the celery to remove the fiber before adding it to the blender. Also, celery contains a lot of salt, so taste the soup before adding any.
When serving this soup be sure to garnish with some of the options below, because this soup is a greyish green and while it tastes delicious, it needs to look delicious too!

For Soup:
2 bunches of celery, leaves and all, roughly chopped
4 scallions, chopped
1/4 teaspoon chile flakes
3 Tablespoons fresh tarragon
3 Tablespoons extra-virgin olive oil
2 cups raw walnut milk
1-2 cups water
Lots of freshly ground pepper
Sea Salt

In a high speed blender blend all of the ingredients (adding the water as needed to keep the blades turning-you don’t want the soup to get too watery) except for the sea salt. Taste soup and add sea salt accordingly. If possible, let soup flavors meld for an hour in refrigerater. Just before serving blend again at high speed for two minutes in order to warm soup up to room temperature.

Garnishes:
Lemon zest
Walnut oil
Finely chopped celery or tarragon leaves

Pour soup into individual bowls and garnish each with a sprinkle of fresh lemon zest, more ground pepper, a drizzle of walnut oil and or chopped celery or tarragon leaves.

VARIATIONS: Curried Celery Soup: Instead of the tarragon use 2 teaspoons curry powder and add 1/2 a Bosc pear or 1/2 a fuji apple to the blender. Cashew or almond milk can be used in place of the walnut milk. Cilantro sprinkled over the top would make a nice garnish.