Instructions: Chop the onion and garlic as directed. Peel and dice the potatoes. Trim 10 stalks of celery and cut them into 1/2-inch dice. Trim the remaining 2 stalks, cut them into 1/4-inch dice, and set aside.

Heat 1 tablespoon of oil in a soup pot. Add the onions and garlic and saute over medium heat until the onions are lightly golden. Sprinkle in the flour and stir until it disappears. Add the 10-stalks of chopped celery, the potatoes and just enough water to cover. Bring to a simmer, then add the seasoning mix, fresh herbs, and celery leaves. Simmer gently until the vegetables are tender, about 25 minutes. Remove from the heat.

With a slotted spoon, transfer the solid ingredients to a food processor or blender and puree, in batches if necessary, until very smooth. Stir back into the soup pot. Return to very low heat and add enough milk or soy milk to achieve a slightly thick consistency.

Heat the remaining oil in a small skillet. Add the reserved celery and saute over moderate heat until it is touch with golden spots. Add to the soup, then season to taste with salt and pepper.

Serve at once, or allow the soup to stand for an hour or so, then heat through as needed. Garnish each serving with chopped dill or parsley.

Description: "Curative!"

NOTES : This smooth soup will win you over with its elegant simplicity and intense celery flavor. Nothing enhances it better than Garlic Croutons.
*REVIEW: A light, refreshing soup with a surprising amount of flavor. We added about 1/2-tsp Beau Monde Seasoning. After pureeing with a hand blender, we added about 3/4-cup of fat-free half and half. Served with celery saute and croutons: 122 Calories; 4g Fat (28.4% calories from fat); 2g Dietary Fiber. Restorative soup for cold and flu season! It would go wonderfully with a croissant or light sandwich. Save extra for a gravy or another soup.

Do we all have celery to use up? This idea comes from Nava Atlas. I did read one rave review of the recipe while searching the web for Navas recipes yesterday.

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