Celery, in my opinion, is way underated. I mean, where would Moo Goo Gai Pan be without it? And more importantly – Mirepoix? The foundation of all french cooking would not even exist sans the mildly salty, crisp, leafy stalks I hold so sacred.

Thats why I’m attempting to remove the tin canney stigma of Cream of Celery soup, not only by calling it by it’s fancy Italian stage name, but by demonstrating the ease of which you too can indulge in this fresh and savory underdog.

4 c stock or one carton, chicken or vegetable
2 tb butter
1 ts olive oil
1 onion, chopped
3 1/2 c celery, chopped
1 sm potato, diced
1/3 c milk
salt
parmesan cheese for serving

Heat butter and oil in a pan, add onion and celery, cook stirring occasionally for 5 minutes. Pour in stock, add potatos, cover and simmer for ~40 minutes until tender. Transfer to a food processor/blender or use an immersion blender to achieve a puree. Heat milk in a small pan to a simmering point. Remove soup from heat, stir in hot milk and season with salt. Serve with parmesan.

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