Butter (2 Tbsp)
in a large pot.
Celery (1 stalk)
for 5 minutes, or until lightly browned.
Pour in enough of the
Chicken Stock (32 fl oz)
to cover the vegetables. Reserve the rest of the stock for later. Bring to a boil.
Reduce heat to low, cover pot, and simmer for 40 minutes or until all veggies are tender.
Transfer the soup to a blender and blend until smooth. Return to pot and mix in remaining stock to attain your consistency.
Salt (to taste)
Ground Black Pepper (to taste)