Though not as popular as most other soups, I love this stuff! Many years ago (in another life) when I worked in Manhattan I’d have a bowl of this with a large scoop of chicken salad on a bed of greens almost every day for lunch in the cafeteria. It was magnificent.

Step I – Puree
8 stalks of celery, cut into 1-inch
2 potatoes, peeled & diced
4 cups water
1 tsp. kosher salt

Step 2 – Soup Base
2 Tbsp. butter
1 cup finely chopped onion
1 cup finely minced celery
1/2 tsp. celery seed
1 cup milk
1/2 cup sour cream or heavy cream
Sprinkling of white pepper (about 1/2 tsp)
Garnishment: 1/4 cup sliced black olives or pimentos

In a medium pot that you have a lid for, put the celery, potatoes and water in and sprinkle with salt. Bring to a boil, then cover and simmer for 15 minutes. Remove from heat and set aside to cool somewhat. When it has cooled somewhat, pour it in batches into a food processor, blender, or food mill. Process this until smooth like a puree then pour into a medium saucepan and set aside.

In a skillet, melt the butter and add the onions. Cover and cook for about 10 minutes. Add the minced celery and celery seed, cover and cook for 10 minutes more. Scrape these contents into the saucepan with the puree. Add the milk and sour or heavy cream. Season with the salt & white pepper and carefully heat it – DO NOT BOIL. Serve.

This is a recipe that I found and then tweaked. It is really, really good. With some nice crusty bread, mmm.

1 large peeled & chopped potato
1/2 onion, diced
2 + 4 Tbsp. butter
1 lb. bag fresh spinach, washed & stemmed
1/3 cup flour
1 tsp. curry powder – does not over power this dish
4 cups chicken or vegetable broth
1 Tbsp. lemon juice – fresh is best
1 8 oz. container of sour cream – not low fat

In a large pot, melt the 2 Tbsp. of the butter in cook the potato and onion for about 10 minutes. Add the spinach a little at at time, stirring until dark green after each time you add some. Then transfer all this to a food processor or blender – in 2 batches – & whirl it until smooth.

Using the same pan, melt the remaining 4 Tbsp. butter; stir in the flour & curry powder and cook & stir for a full 2 minutes. Slowly add the broth, and now whisk it until it is all mixed well. Stir in the mixture of spinach and lemon until its thick & bubbly – then cook for 1 more full minute.

In another pot – medium sized – place the sour cream and then add 1 cup of the hot spinach mixture- stir well. Scrape the rest of the spinach contents into the pot and heat through but do not let it boil. Serve.

This is a thick, rich soup. For some reason, adults prefer it more than kids. I say, more for us!

1 lb. peeled, chopped carrots
1 large white onion
2 celery stalks, chopped
2 potatoes, peeled & diced
2 cloves minced garlic
2 Tbsp. olive oil
2 Tbsp. butter
1 tsp. white sugar
4 whole cloves
4 -5 cups chicken broth
Kosher salt

In a Dutch oven or soup pot, heat the oil and butter. Add the carrots, onion, celery, potato, garlic and sugar – saute for 5 minutes. Reduce to low, cover pot and cook for 10 minutes. Add the cloves, pepper, and 4 cups chicken broth. Bring this to a boil, reduce to a simmer for 20 minutes. Remove from heat.  Remove the whole cloves and toss out. Let the soup cool a bit because you now have to puree in a blender or food processor. Puree it in batches, pour back into pot and heat slightly. If too thick, add some more of the last cup of chicken broth.  Serve.