Cream of Celery Soup

Total time: 25 minutes
      This is vastly different then the stuff in the can.  The potato gives it the creaminess, with just a bit of milk to finish to give it a velvety texture.  The green pepper enhances both the color and the flavor.

 Ingredients:

• 1 medium onion
• 4 large or 5 medium ribs celery
• 1 smallish potato
• 1/2 green bell pepper
• 1 1/2 cups (12oz, 360ml) chicken stock
• 1 tsp Herbes de Provence
• 1/4 cup (2oz, 60ml) milk
• 1 tbs butter

 Instructions:

• Chop onion and celery.
• Peel and roughly chop the potato.
• Cut 3 paper thin slices from the green pepper, cut the slices into thirds and set aside for garnish.  Chop the remainder.
• Heat butter in a medium saucepan. Add onion, celery, green pepper; sauté until onion is tender and transparent, about 5 minutes.
•  Add potato, herbs and stock. Bring to a boil, cover, reduce heat and simmer until vegetables are done, about 15 minutes.
• Purée in blender or use an immersion blender.
• Add milk and gently reheat. Do not boil.
• Ladle into soup plates, garnish with reserved sliced green pepper and serve.