4 c Celery; cut in 1" chunks
3 c Potatoes; cut in 1" chunks
4 c Water
1 ts Salt
1 c Celery; minced very finely
1 c Onion; minced
1/4 ts Celery seed; scant
1/4 ts Salt
2 tb Butter; up to 3
1 c Milk
1/4 c Sour cream or heavy cream;
-or more if for a richer
-soup
White pepper to taste
Preparation time 45-60 minutes. Plan to serve it immediately.
Bring 4 c celery, 3 c potatoes, water, and 1 ts salt to boil in a
saucepan. Cook, covered, until soft. Puree in blender. Place in
kettle.
Saute onion with 1/4 ts salt in butter until translucent. Add 1 c
minced celery and celery seed. Saute until tender. Add to first
mixture in kettle.
About 10 minutes before serving, whisk in the milk, cream, and white
pepper.
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.
