Cream of Celery Soup
3 tablespoons butter
1 medium onion, diced (about 1 1/2 cups)
1 Idaho potato (about 3/4 pound), peeled and cut into 1/2 -inch dice (a scant 2 cups diced)
10 stalks celery, trimmed and cut into 1/2 -inch slices (about 6 cups sliced)
5 cups homemade chicken stock or good-quality purchased chicken broth
1/4 teaspoon sea salt
1/8 teaspoon freshly ground white pepper
2 tablespoons heavy cream (optional)
1. Melt the butter in a soup pot. Add the onions and cook over medium heat until translucent, about 7 or 8 minutes.
2. Add the potato, celery and chicken stock or broth. Bring to a boil, then reduce the heat and simmer until the potatoes and celery are very tender, about 20 minutes.
3. Purée in a food processor or blender (you'll need to do this in two or three batches), then pass the soup through a medium sieve, pressing the solids with the back of a wooden spoon.
4. Pour into a clean pot, add the salt and pepper to taste, then stir in the cream, if desired. The soup may be kept warm on low heat until ready to serve.