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
Ingredients	Preparation
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.