Instructions: Melt butter in a large pot. Add celery, onion and potato. Cover pot and stew vegetables over low heat for 10 minutes without browning. Add stock and herbs; cook vegetables until soft, about 30 minutes. Puree mixture in a blender, or force through a sieve. Stir in milk, adjust seasonings, toss in grated carrot and celery. Reheat to just below boiling point.

Makes 6 servings.

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