Celery Soup

Notes: Originally from Barbara Nicolini. Any vegetable can be substituted instead of celery, and vegetable bouillon can be used instead of chicken.

Ingredients

1 whole bag of celery, minus some stalks cut up to eat raw for nibbling

6-8 cups water

1 tsp. brown sugar

1 piece of French bread about the size of a fist, or a handful of frozen bread cubes

~1 cup milk

2 chicken bouillon cubes

Directions

Boil the celery in the water in a large Dutch oven (uncovered) until soft, about 10-15 minutes. SAVE ALL OF THE COOKING WATER. Put in the blender all of the cooked celery and the bread. Add milk to fill to #3 on the blender (about halfway) and then add some of the cooking water, to fill to between #4 and #5 on the blender measurement. Blend until smooth. Pour contents of blender back into Dutch oven with the remaining cooking water. Turn on heat to med/low and add the bouillon cubes. Stir to prevent boiling over. Simmer until the bouillon dissolves and soup is eating temperature.