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1
Bring water to a boil in a tea kettle.
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2
Coarsely chop the onion and celery.
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3
Thinly slice the garlic.
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4
In a soup pot, heat oil, onion, garlic and celery.
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5
Cook and stir 1 minute over medium heat, then add vegetable.
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6
Continue cooking and stirring 1 minute longer.
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7
Add boiling water and bring back to a boil over high heat.
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8
Stir briefly and reduce heat to medium.
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9
Cover and cook 8 minutes.
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10
Lift cover, stir in miso, and continue cooking and stirring for another 2 minutes, until miso is dissolved and vegetables are tender.
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11
Pour soup into a bowl to cool.
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12
Remove 1/2 cup of broth from soup and stir remaining soup to cool it.
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13
While soup is cooling, place tahini and 1/2 cup broth in a blender.
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14
Blend to a smooth cream.
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15
Set aside.
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16
Place three-fourths of soup in blender and liquefy to a cream.
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17
Pour into original soup pot.
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18
Place remaining one-quarter of unblended soup in a blender.
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19
Pulse-blend for 2 to 3 seconds, allowing mixture to remain lumpy and textured.
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20
Pour it into creamed portion in the original soup pot.
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21
Place soup over medium heat and stir in tahini mixture.
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22
Gently reheat soup, taking care not to let it boil and stirring frequently.
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23
Add pepper to taste.
