Ingredients
1 bunch celery (dark leaves removed)
2 medium potatoes (peeled and quartered)
1 onion (skinned, quartered)
1 tablespoon oil
1 litre chicken stock (salt reduced)
250 ml cream
salt (seasoning to taste)
pepper (seasoning to taste)
Method
Cut the celery in large dice. Put the celery and onion in a food processor and process until well chopped. You want to ensure there aren't any stringy bits in the finished soup.
In a large pot, heat oil and add pulverised celery and onion, saute for a few minutes until celery is bright green. Add the potato, stock and seasonings.
Bring to boil, reduce heat to simmer, and cook for about 20 minutes or until potato is breaking up. Using a stab blender or goblet blender, puree the soup until smooth. Return to pot, add cream and heat, but do not boil, taste and adjust seasonings in need.