Cream of Celery Soup

3 oz butter

1 T. olive oil

10 oz chopped celery

4 oz diced onion

4 oz diced potato

4 cups chicken stock

salt & pepper

heavy or double cream

1. Saute the celery and onion gently in the butter and oil in a covered pan for 10 minutes.
2. Add the potato and stir to coat well with butter and oil.  Do not let the vegetables brown.
3. Add the stock.  Bring the soup to the boil and then reduce to a gentle simmer for 30 minutes or until the celery is very tender.  Do not cover.
4. Blend the hot soup.  Add some cream and blend again or ladle soup in to a bowl and add cream and swirl for a pretty presentation.