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.