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.