Instructions: Saute celery and onion in 2 to 3 tablespoons of olive oil over medium heat, until they take on a little color. Stir in the stock and bring to a boil. Grate in the potato, reduce heat, and simmer for 30 to 45 minutes.

When ready to puree, throw in the parsley, stir for a minute, then puree in a blender or processor. Season to taste with salt and white pepper, with more salt if youre going to serve it cold. Stir in the whipping cream.

If youre serving the soup hot, ladle it into bowls and top with a celery leaf. If cold, chill - then ladle into bowls and top with a little finely chopped celery and leaves - to give it a little crunch.

Serve hot or cold to 4 to 6 people as a first course.

Comments: Intensely and thickly celery, for you rabbits out there; earthy when hot for winter meals - but clean and refreshingly cold for the dog days.

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