Cream of Celery

Celery, though a new entrant in my kitchen has definitely taken the top spot in being the most fibrous and flavorful vegetable in the same kitchen. It has a nice crunchy texture to it that makes it good in stir fries, diced in hot & sour soup or manchurians. But this soup is the ultimate which brings out the whole vegetable. It is a hit amongst the kids, trust me, unless your kid is really fussy.


You need
Celery - 3 cups (Peeled and diced)
Onions - 1/2 (Finely chopped)
Potato - 1 small (Diced)
Garlic - 2 cloves (Finely chopped)
Salt
Olive oil
Butter - 1 tablespoon
Pepper
Heavy cream/Milk - 1 cup
Fresh Parsley (finely chopped)


Method

• In a deep pan add olive oil, garlic, onions and sauté until onions turn translucent. Add celery and potatoes and sauté.
• Add water and boil the vegetables until they become soft. 
• Use an immersion blender and blend the celery and potato broth to a smooth consistency.
• Add salt, pepper, heavy cream/milk and water if needed and allow to boil for another 5 minutes.
• Optional - You could add a few finely chopped celery and allow to boil.
• Garnish with parsley and butter and serve hot.
• Note - Straining the soup is optional if you need a silky smooth texture.