Potage Célestine
(Celery Soup with Potatoes, Leeks, and Rice)
For 6 people

1.) The leeks and celery

* The white part of 2 medium leeks, sliced;
   or 2 large onions, sliced
* 6 large celery stalks, sliced
* 1/4 tsp. salt
* 11/2 oz. butter
* A heavy-bottomed 5-pt stainless steel
   or enameled saucepan with cover
* 11/2 pts. light chicken stock, or tinned
  chicken broth and water
* 3oz. plain white rice

Cook the vegetables slowly with the salt and butter in the covered saucepan until tender but not browned––about 10 minutes. Add the liquid, bring to the boil, stir in rice, and simmer uncovered for 25 minutes.

2.) The Potatoes

* 3 or 4 medium baking potatoes, peeled and chopped
* 3/4 pt water
* 1/2 tsp. salt
* Another heavy 5-pt saucepan
* A food mill with medium disc, a potato ricer, or an electric mixer. (I just used a whisk since I have none of the above mentioned.)
* 3/4 pt milk heated in a small pan
* A wire whisk and a wooden spoon

Meanwhile, boil the potatoes with the water and salt. When tender, drain their cooking water into the leeks and celery. If you are using a food mill or ricer, purée the potatoes, return to saucepan, and beat in the milk to make a smooth white cream. If you are using a blender, purée the potatoes with a cup of the milk, pour into saucepan, and beat in the rest of the milk.

3.) Finishing the soup; herb-butter and crouton garnish

* 1/8 tsp. sugar (to bring out the flavor)
* Salt and pepper to taste    

Purée the leek and celery mixture with its liquid into the potato cream. Blend well with wire whisk and bring to the simmer; beat in the sugar and seasonings to taste.                                      

* 2 to 3 oz soft butter
* 3 Tbl. minced fresh chervil or tarragon; or minced fresh parsley and 1/4 tsp. crumbled dried tarragon                      (I just used dried parsley as it was all I had)          

Bring the soup to the simmer. Mash the butter and herbs in the soup tureen (or in the bow, and divide among your soup cups.) Blend the hot soup into the herb-butter, sprinkle the croutons on top, and serve immediately.