Curried cream of celery soup

From the Ann Howard Cookery.

6 large celery ribs
2 medium yellow onions peeled and halved lengthwise
2 Tbsp butter
2 tsp curry, salt and pepper
1 quart of beef stock
2 cups of light cream

  • With metal disc, slice the celery and the onions.
  • Sauté in melted butter until slightly brown
  • Stir in curry powder and let mellow.
  • Add salt and pepper.
  • Put in the beef stock and simmer 40 minutes.
  • Strain the vegetables and purée with the steel blade (add a bit of the liquid).
  • Put in a soup pot and allow to come to a boil.
  • Add the cream.
  • Bring to serving temperature without boiling.