Cream of Celery Soup

Before celery goes out of season, I grab some for this soup recipe.  It's a light, fresh summer soup.  If I have any left over, I freeze it for gravy.  Add a little poultry seasoning and mushrooms and you have a delicious chicken gravy.

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.