1 cup of chopped celery, leaves and stalks,

1 big slice of onion or more (more is good).

2 cups organic chicken broth.

Cook together until the vegetables are tender.

Mix in a blender.

Add 1.5 cups of organic milk or light cream.

Salt and pepper to taste, and a little butter is nice.

Heat slowly.

Bind (or thicken) if desired, and you should, with a roux (1 tsbp; butter and and 1 tbsp. flour for every two cups of soup). There’s plenty of wiggle-room here, so go easy. Cook flour mix slowly until smooth, stirring constantly for about 5 minutes. Then add a little hot soup, stir out any lumps, and pour this into the rest of the soup.

Serves 4 to 6, but I like to double or triple the recipe and freeze it in labeled, zip-lock freezer bags. You never know when your mother might show up.