Cream of Celery Soup

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• Ingredients:
• 2 tbsp (30 mL) butter
• 7 cups (1.75L) chopped celery, (about 1-1/4 lb/625 g)     
• 1 large white onion or Spanish onion, chopped
• 1-1/2 cups (375 mL) cubed peeled potatoes
• 3/4 tsp (4 mL) salt
• 1 pinch white pepper
• 1 pinch nutmeg
• 2 cups (500 mL) sodium-reduced chicken broth
• 3/4 cup (175 mL) whipping cream
• 6 oz (170 g) Bleu Bénédictin cheese, or other Canadian blue cheese, crumbled
• 1 tbsp (15 mL) finely chopped fresh chives
• freshly ground pepper

Preparation

In soup pot, melt butter over medium heat; add celery, onion, potatoes, salt, white pepper and nutmeg. Cover and cook, stirring occasionally and reducing heat if vegetables show any sign of browning, until celery and onion are tender, about 10 minutes. 

Add broth and 2-1/2 cups (625 mL) water; bring to boil. Reduce heat and simmer, covered, until potatoes are falling apart, about 20 minutes.

In batches, purée in blender; strain through fine sieve. Reheat soup in clean soup pot; stir in cream and bring to simmer. Stir in 1 cup (250 mL) of the crumbled cheese until melted.

Ladle into bowls. Sprinkle chives over soup; top with remaining cheese. Sprinkle with pepper to taste. 

Additional information : Switch it up
Cold Cream of Celery Soup with Blue Cheese
Replace butter with olive oil and whipping cream with sour cream.

Cook as directed; after straining puréed hot soup, stir in 1 cup (250 mL) of the cheese until melted (if soup isn't hot enough and cheese doesn't melt completely, return to heat and stir until melted).

Let cool; whisk in sour cream. Chill in refrigerator. Taste and add more salt if needed (blue cheeses vary in saltiness, and cold soups generally need a little extra). Garnish as above, adding an extra dollop of sour cream, if desired.