Creamy and delicious, celery soup is a perfect companion for grilled cheese sandwiches. Keep some on hand in the freezer to add to your favorite recipes.

6 stalks celery, approximately 2 cups
1 small onion
3 cups chicken broth
1-1/2 cups half and half
Pepper, freshly cracked and finely ground

Tip: Use the inner stalks of celery, or celery hearts, for a brighter flavor and nicer texture.

Remove any fibrous ribs from the celery by catching them at the bottom of the stalk with a paring knife and pulling upward. Wash and chop the celery. Clean and chop the onion.

Place the celery and onion into a lidded pot with the chicken broth and simmer until the celery is tender, approximately 30 minutes.

Allow to cool slightly and carefully transfer to a blender or food processor. Process until you have a smooth puree. Return the puree to the pot, placed over very low heat. Add the half and half, add salt to taste and slowly reheat.

Yield: 2 – 4 servings

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