Cream Style Celery Soup

Soup season is here! There's nothing better than sitting down to a steaming bowl of soup, with a slice of crusty hearth-made bread on a cool fall evening. As the old Spanish saying goes, "Between soup and love, the first is better." Almost every country in the world has discovered the healthful, cost-saving, convenient benefits of serving soups and stews. Soups can be used as the first course or they can stand alone as main entres. Whatever their use, soups are quick and easy to prepare; and they are satisfying, nutricious, healthy and very light especially in cold winter days. And todays star called ''celery creamy soup''. Celery is my winter saver, my hero. You can cook it with little onions, carrots and with the adding of little bit olive oil, it turns a great healthy and light meal. Or in the winter you can cook this delicious celery soup, for your self and loved ones. So if you don't like dairy products in your soup you can cook it without milk. So enjoy!!

Ingredients

1/2 small onion
1 Tbsp. oil of choice (olive, canola, butter)
1 cup milk product of your choice
(soy milk is a good choice)
1/4 tsp. cloves
1 bay leaf
1/4 tsp. thyme
7 stalks celery (include leaves)
1 medium steamed potato
3 cups vegetable bouillon
Salt and pepper

Method

Chop onion fine. Heat oil of choice in a soup pot and add the onion. Sauté until the onion is soft. Add milk product of choice, bay leaf, cloves and thyme and keep warm on a low flame until the rest of the ingredients are ready. Stir from time to time. This allows the liquid to take on the flavor of the spices. Cut celery into 1" pieces. Place celery and leaves into a food processor or blender and chop until fine. Add the steamed potato and continue chopping.
Add the bouillon, a little a time, continuing to work the machine until a soup-like consistency achieved. Add soup to pot and warm. Do not allow the soup to come to a simmer. Stir frequently. Salt to taste.

Bon Apetite!