Cream of Celery Soup
What You Need
10 to 12 stalks celery (inner light-colored or white stalks)
6 cups chicken broth
1 1/2 cups half-and-half
1 1/2 cups milk
Trim the leaves from the celery stalks and trim away the rough bottom edges. Rinse the celery of any dirt. Chop the celery into small pieces and place in a pot.
Trim the root and top of the onion. Cut the onion in half from the stem end to the root bottom. Turn each half flat-side down. Slice from the root end to the top in 1/4 inch slices. Cut each half in 1/4 inch slices crosswise. Place in the pot.
Add the broth and bring the soup to a boil. Reduce the heat to a simmer. Partially cover the soup and simmer until the celery is tender, 30 minutes. Strain the vegetables from the liquid, leaving the liquid in the pot. Puree the vegetables in a food processor or blender. Return the puree to the pot and stir in the half-and-half and milk. Stir to mix well, then add salt to taste. Reheat over low heat and serve hot. Do not let the soup come to a boil. Serve with cornmeal muffins.