Cream of Celery Soup

• 3 tablespoons butter
• 2 medium onions, coarsely chopped
• 1 bunch celery, washed and chopped (leaves removed)
• 1 medium potato, peeled and diced (about 1 cup)
• 2 tablespoons flour
• Salt and pepper
• 4 cups Chicken Stock (p. 206) or Vegetable Stock (p. 204)
• 1/2 cup heavy cream
• Snipped fresh chives, for garnish
• Classic Croutons (p. 88), made with multigrain bread, for garnish
• Microcelery, or cutting celery, for garnish

1. Melt the butter in a 2-quart pot over medium heat and add the onions, celery, and potato, and stir.
2. Cover the pot, reduce the heat to low, and let the vegetables steam for about 10 minutes, stirring once.
3. Remove the cover and stir in the flour.
4. Add a little salt and pepper, then whisk in the Chicken Stock, 1 cup at a time.
5. Bring to a boil, whisking, then reduce the heat and simmer for about 15 minutes, until the vegetables are completely tender.
6. Remove the mixture from the heat, let it cool, then puree it in a blender (in batches, if necessary) and return it to the pot.
7. Bring to a boil, whisk in the cream, adjust the seasonings and consistency (adding stock or a little water if the soup is too thick), and serve hot in warmed bowls, garnished with snipped chives and multigrain croutons or add cutting celery, as shown.

butter, onions, celery, potato, flour, salt, chicken, heavy cream, fresh chives, croutons, microcelery

Taken from www.epicurious.com/recipes/food/views/cream-of-celery-soup-383459 (may not work)