Cream of Celery and Potato Soup
From: Grand-Maman Muriel, Quebec, Quebec, Canada
Comments: Served before a cheese sandwich and a fresh fruit salad, this soup would be part of a light, balanced meal.
Any part of a celery can succesfully be cooked:
Outside stalks are cooked 'au gratin' or braised, Chinese-style.
Leaves add flavour to soups.
Due to the excellent taste and the nice texture of the heart, it should be eaten raw.
Servings: 6 to 8
  • 3 tablespoons [45 g] butter or margarine
  • 2 cups [500 mL] chopped celery [leaves and stalks]
  • 1 1/2 cups [125 mL] chopped green onions
  • 1/2 pound [227 g] potatoes, peeled then diced
  • 3 cups [750 mL] chicken broth
  • 1/2 teaspoon [2.5 mL] salt
  • 1/2 cup [125 mL] milk, or more
  • 1/4 cup [60 mL] chopped celery leaves or green onions [to decorate]
  • Into a casserole, melt fat over low heat.
  • Mix in chopped celery and green onions.
  • Cover and cook over low heat for 10 to 15 minutes, until vegetables are tender.
  • Mix in potato dices, chicken broth and salt.
  • Cover, bring to just a boil, lower heat and cook for 35 minutes, over low heat, until potatoes are tender.
  • Pour in milk.
  • Puree mixture into a food processor or a blender.
  • For a thinner soup, pour in more milk until of desired consistency.
  • Serve, garnished with chopped celery leaves or green onions.