Celery Soup -- Hot or Cold Recipe

In large soup pot, heat oil over medium heat; add celery, onion, potatoes and salt. Cover and cook, stirring occasionally and reducing heat if vegetables show any sign of browning, until celery and onion are tender, about 10 minutes.

Add stock and 3 cups/750 mL water and bring to boil; reduce heat and simmer until potatoes are falling apart, 15 to 20 minutes.

In batches, purée in blender, then strain through fine sieve. For hot soup, reheat in clean pot; for cold soup, refrigerate until chilled.

Add salt to taste. Sprinkle with chives and freshly ground black pepper before serving.

Makes 10 to 12 servings.