Since we (in the Northern Hemisphere) are in the midst of winter. I thought we should share some soup recipes that we enjoy during the cold weather. Today I made a lovely celery soup that I converted to what I had on hand. It came out so nice that I want to share it with you all. I was looking for something to do with all of the celery that I had left over from a huge crudite dish that I brought home from my Moms!

Creamy Celery Soup Recipe (the creaminess is achieved without any cream!)

1 lb fresh celery
1 medium potato
2 Tbsp unsalted butter
1 medium onion, peeled and roughly chopped
1 clove garlic, peeled and crushed
½ cup dry white wine
1 qt chicken stock
salt, to taste
Ground white pepper, to taste

1. Cut celery into (roughly) same-sized pieces, about 1 inch thick. Don't worry about precision — the soup is going to be puréed anyway. You just want the pieces to be a uniform size so that they cook evenly.

2. Peel the potato and cut it into cubes about the same size as the celery.

3. In a heavy-bottomed soup pot, heat the butter over a low-to-medium heat.

4. Add the onion, garlic and celery and cook until the onion is slightly translucent, stirring more or less continuously.

5. Add the wine and cook for another minute or two or until the wine seems to have reduced by about half.

6. Add the stock and the potato. Increase the heat to medium-high and bring to a boil. Then lower the heat and simmer for 15 minutes or until the celery and potatoes are soft enough that they can easily be pierced with a knife.

7. Remove from heat and purée in a blender, working in batches if necessary. Tip: Use care when processing hot items in a blender as the hot steam can sometimes blow the blender lid off. Start on a slow speed with the lid slightly ajar to vent any steam, then seal the lid and increase the blending speed.

8. Return puréed soup to pot and bring to a simmer again, adding more broth or stock to adjust the thickness if necessary.

9. Season to taste with salt and white pepper.

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This sounds Delicious, Katherined!! And without cream! I'm in luck ... I have no cream!

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I'm happy to help with any questions!

Here is one of my favourite soup recipes...

It doesn't call for chicken, but I always cook and shred a couple of boneless breasts to throw into it!

4 chicken bouillon cubes
6 cups water
1 onion, diced
5 medium sized potatoes, peeled and cubed
1 bunch broccoli, cut into pieces
1 small package frozen mixed veggies
2 cans Cream of chicken soup
1 1/2 cups grated cheddar cheese

This takes no time to prepare. Place buillon cubes, water, onion and potatoes in large soup pot. Bring to a boil, and cook until pototoes are tender. Add broccoli mid way through potato cooking time.

As soon as potatoes are almost done, add frozen mixed veggies, and bring back to a boil. Reduce to medium heat and cook just long enough for frozen veggies to lose their 'crunchiness'. If you want chicken, add it at this time.

Turn it down on low, and add both cans of Cream of chicken soup and cheese, and simmer until cheese is thoroughly melted.

Serve with some nice rolls or cornbread!

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"Now that she's back in the atmosphere
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She acts like summer and walks like rain
Reminds me that there's a time to change, hey, hey
Since the return from her stay on the moon
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