Cream of Celery Soup

• 2 medium-sized potatoes, peeled and diced
• 1 c. finely minced onion or scallions
• 4 c. chopped celery
• 1 tsp. celery seed
• 1 c. minced celery
• 1 c. milk or soymilk, warmed (to prevent separation)
• 3 c. water
• a pinch of white pepper
• 1 ¼ tsp salt

1. Saute the onion and chopped celery in a bit of water until very tender.
2. Add the water, potatoes, and all of the seasonings except for the pepper.  Bring to a boil, then reduce the heat and cook it all at a simmer until the potatoes are done.
3. Puree the soup in a blender, then return to the soup pot and add the warmed milk and the white pepper.  Heat gently without boiling and serve (especially with biscuits or dumplings!)

Serves 6-8

From August 28, 2009 Fox & Fawn Farm Newsletter