Ingredients

4 cups celery chopped in 1 in pieces

1/2 head cauliflower cut into 2 inch pieces (or 1 potato, peeled, cut)

1 small onion cut into 1 inch pieces

8 cups chicken broth

1/2 tsp salt

1 tbsp heavy cream (optional)

Preparation

  1. Put all ingredients except for the cream into a large stockpot
  2. Bring to a boil, reduce to simmer and skim any impurities off the top. Simmer for 20-30 minutes until the vegetables are tender
  3. Mix with a hand blender and stir in cream,if desired. Return the soup to the polt and gently reheat if necessary. Taste and adjust seasoning with salt and pepper