4 cups celery with leaves
3 cups stock
1 large onion
2 medium potatoes
1/2 cup cream or whipping cream or whole milk
1 tbsp of each – thyme, salt, pepper
Croutons to serve
Olive oil
Chop the onion, fry in olive oil until translucent. Add stock, celery and potatoes and cook on low for 40 min. Add spices and cream and purée. Serve warm or room temperature with croutons
Recipe and pic courtesy of CSA member Olga
