Light Cream of Celery Soup

(Vegetarian, check ingredients on vegetable stock for Gluten-Free and Soy-Free)

INGREDIENTS:

§  2 average person's fist-sized potatoes, peeled and diced

§  4 cups chopped celery and any leaves

§  1 1/4 tsp salt

§  3 cups of water or stock

§  1 to 2 Tbsp butter

§  1 cup finely diced onion

§  1 cup finely diced celery

§  2 tsp celery seed

§  1 cup milk (preferably 2%), warmed in the microwave for 1 minute on med-high power

§  (optional) ¼ cup sour cream, half and half, or heavy cream

§  white pepper to taste

§  minced chives, parsley, celery leaves, (to garnish)

PREPARATION:

1.       Place potatoes, 4 cups of celery, water, and salt in a medium-sized saucepan. Bring to a boil and cook until the vegetables are soft (5-10 min, depending on particle size and the strength of your stove)

2.      Meanwhile, melt the butter in a medium-sized skillet and sauté the 1 cup of onions and the 1 cup of celery. Season with the celery seeds and some salt and pepper if you like.

3.      Puree all the ingredients in a blender or food processor in as many batches as needed and return to pot and heat to low.

4.      Stir in the cup of milk and the optional sour cream/heavy cream

5.      Serve warm or chilled with your choice of garnishes.