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Cream of Celery

4 c Celery; in 1" chunks
3 c Potatoes; in 1" chunks
4 c Water
1 ts Salt
1 c Minced onion
1 c Celery; very finely minced
1/4 ts Celery seeds
1/4 ts Salt
2 tb Butter
1 c Milk
1/4 c Sour cream; or heavy cream
White pepper; to taste


Bring celery and potato chunks, water, and salt to a boil in a saucepan. Cook, covered, until soft. Puree in blender. Place in kettle.

Saute onion with salt in butter until translucent. Add celery and celery seed. Saute until tender. Add to first mixture.

Whisk milk, sour or heavy cream and white pepper into soup about 10 minutes before serving. Heat the soup gently - using a heat-absorber plate under the kettle or a double boiler. Don't cook the soup. Serve as soon as it's hot.




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