Chilled Cream of Celery Soup

• 3 cups water
• 31/2 cups chopped celery
• 1 cup chopped onion
• 1/2 teaspoon caraway seeds
• 1 cup low-fat (1 1/2%) buttermilk

1. In a 2 1/2- to 3-quart heavy saucepan simmer water, celery, onion, and caraway seeds until celery is very tender, about 30 minutes.
2. Cool mixture slightly and in a blender puree in batches until smooth, transferring to a bowl.
3. Stir in buttermilk and salt and pepper to taste.
4. Chill soup, covered, at least until cold, about 6 hours, and up to 1 day.
5. Before serving, season with salt and pepper if necessary.

water, celery, onion, caraway seeds, lowfat

Taken from www.epicurious.com/recipes/food/views/chilled-cream-of-celery-soup-13018 (may not work)