Celery Potato Soup
"This recipe uses the entire celery stalk, leaves and all, for a more intense celery flavor...."
INGREDIENTS
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3 Tablespoons (45 ml) vegetable or olive oil
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1 pound (454 g) chopped celery
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1/2 cup (80 g) chopped onion
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2 1/2 cups (600 ml) vegetable stock
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1 cup (240 ml) low fat buttermilk
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2 (450 g) medium Russet potatoes, cooked and quartered
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3 garlic cloves, roasted, peeled
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Salt and freshly ground black pepper, to taste
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