Cream of Celery Soup

This easy-to-make soup can be completed ahead of time and served hot or cold.

1 large onion

3 Cups Celery

1 tbs. butter

½ Cup rice

6 Cups chicken stock (more if necessary)

½ Cup heavy cream

Peel and chop the onion. Wash and chop celery. Include the leaves.

Melt the butter in a large stockpot. Add the chopped onion and celery and allow to soften, about 5 minutes.

Add rice and about 4 cups of chicken stock. Cook for 30 minutes, or until rice and vegetables are very soft.

Purée the soup in a food processor until smooth. Pour back into stockpot.

Add remaining stock and the heavy cream. If the soup is thicker than you'd like, add more stock, or some milk. Heat until hot and serve.

This soup can be served hot or cold. If you want to serve cold, don't reheat after adding remaining stock and cream. Cool until chilled.

This soup tastes just as good, maybe better, the second day, although it may separate slightly. Just stir.

Serves four.

Variations:

Add 1 can of Cannellini or Great Northern beans, drained and rinsed. This will add additional fiber to the soup. (The beans can also be puréed, but will change the texture of the soup and make it a little mealy.)

Add 1 tsp. dried thyme

Add other types of chopped vegetables and herbs: broccoli or parsley, if you want a greener soup, potatoes, if you want to make something closer to Cream of Potato Soup, or cauliflower.

Use leeks instead of onions.

Add cooked, shredded chicken to add a little protein.

Use milk instead of cream to reduce the fat. This will make a thinner soup.