Celery Soup

By the way, a “head” of celery is a full bunch of stalks.

Wash the celery and trim off the ends and “heart” base. Do use a few of the leaves for extra flavor. Cut the celery, onion and potatoes into small pieces.

In a stock pot over medium-high cook the vegetables in the butter until softened. Add the garlic, tarragon, broth and salt. Simmer for ½ an hour.

Remove pot from heat. Let the soup cool slightly and place in a blender with the last 3 ingredients. You may have to blend this in two portions. You need to leave some space in the blender to allow for the steam of the soup to escape. Blend until smooth.