A most interesting soup, I love the taste of celery and try to get it into all of the soups I make. I'm trying to make sure I understand this recipe, though. The first part results in a clear broth that is poured over the sliced celery? Do you prefer the pressing of the 'solids' by hand instead of using a food processor and straining?
The gelatin is a great way to be creative and may be the first way I try this
I was a thinking this was a huge recipe until I computed that 11 cups is a little less then 3 quarts. The 11 number made me think at first that this was a recipe for a crowd.