- One bunch of celery, cut into pieces
- 1 starch potato such as Russet
- 2 Tbsp. unsalted butter
- 1 medium onion, chopped
- 3 cloves garlic, crushed
- 1/2 cup dry white wine
- 1 quart veggie stock
- Seasalt to taste
- dash of hot sauce
- ground white pepper, to taste
Saute the celery, garlic and onion for 2-3 minutes until the onion is translucent. Add wine and cook for a couple minutes. Add the stock and the potato. Increase heat to medium-high and bring to a boil. Then lower heat and simmer for 15 minutes. Keep an eye on the potato and celery and adjust simmering time so that potato and celery don't become mushy.
Remove from heat, cool to be safe; and puree in a cuinsart or blender, dividing into batches so as not to overfill your appliance.
Return soup to pot and simmer again, season with your salt, pepper, hot sauce.
Garnish with a little chopped celery, serve.