Cream of Celery Soup

 Ingredients:

2 tablespoons butter

5 cups of chopped celery

2 medium onions, chopped

1  1-pound celery root, peeled and cut into 1-inch pieces

1 10-ounce russet potato, peeled, cut into 1 1/2-inch pieces

2 garlic cloves, peeled

1 teaspoon celery salt

2 14 1/2 ounce cans of low salt chicken broth

1 cup of whipping cream

Directions:

Melt butter in heavy large saucepan over medium heat. add the celery and onions. cover and cook until very tender, stirring occasionally, about 20 minutes. Stir iin the celery root, portato, garlic and celecry saolt. Add 2 cans of broth; cover and simmer unitil all vegetables are very tender, about 30 minutes. Puree in blender in batches. 

(Can be made 1 day ahead. Cover and chill.)

Pour the soup into large saucepan. Add cream; bring to a simmer, stirring often. Thin with more broth if necessary. Season with salt and pepper. Ladle into bowls.

Serves 6