Title: Celery soup
 Categories: Soups
      Yield: 4 Servings
 
      2    Onions, peeled and chopped
      2    Carrots, peeled and chopped
      3 tb Olive oil
      1 lg Head of celery
      2    Potatoes, unpeeled, scrubbed
           -- and diced
  1 1/2 l  Water (2 1/2 pints) (or duck
           -- stock, chicken stock)
           Sea salt
           Black peppercorns
           Fresh parsley, chopped
 
  Soften the onions and carrots in the olive oil in a heavy, covered
  pan. Wash and scrape the celery sticks, split the main part of each
  one vertically and cut it into 2.5 cm (1 in) lengths. Stir the celery
  into the pan and leave it to steam-cook for 20-30 minutes over a low
  heat to bring out the flavour. Add the washed and diced potatoes,
  cover with the water, season with a little salt and a few black
  peppercorns, bring to the boil and simmer for 20 minutes. Add the
  chopped parsley and liquidize.
  
  From: B.Allen, The soup book, M Papermac, ISBN 0-333-58224-1