Celery never tasted better than in this tart and creamy soup.
Cream of Celery Soup
3 cups chopped celery
2.5 cups cubed red potatoes
1/2 cup chopped onion
4 cups prepared chicken boullion (or chix broth)
1 cup sour cream
1 Tblsp. lemon juice
2 tsp. sugar
1 rounded tsp fresh tarragon leaves (1/2 tsp dried tarragon leaves)
1/4 tsp white pepper
In pot on stove, bring boullion to boil. Reduce to simmer and add celery, potatoes and onion. Cook until veggies are soft, cool. Put all in blender and puree. If it is too thick, add a bit more boullion/broth. Return all to pan and add remaining ingredients. Heat through, stirring. Do not boil.