Need a celery soup recipe please

I have made as many celery salads as we can stand but still need to remove all the celery from the garden as we are in drought mode at present & it has to come out.
Thought i could make some celery soup & freeze it.
Cheers

I would imagine you could use some chicken stock, onions, curry powder, water and just boil it and then perhaps put in food processor or mouli.

Whenever I have excess of celery - I dice it up, put it into snaplock bags and freeze. Its freeflow so is available when and is needed.

I haven't tried this myself but it sounds nice. Its a Jamie Oliver recipe.
Purée of Celery Soup Recipe
• 1 lb fresh celery or celery root
• 1 medium Russet (or other starchy) potato
• 2 Tbsp unsalted butter
• 1 medium onion, peeled and roughly chopped
• 1 clove garlic, peeled and crushed
• ½ cup dry white wine
• 1 qt vegetable stock or white stock
• Kosher salt, to taste
• Ground white pepper, to taste
1. Cut celery into (roughly) same-sized pieces, about ½ inch to 1 inch thick, depending on diameter. Don't worry about precision — the soup is going to be puréed anyway. We just want the pieces to be of uniform size so that they cook evenly.
2. Peel the potato and cut it into pieces about the same size as the celery.
3. In a heavy-bottomed soup pot, heat the butter over low-to-medium heat.
4. Add the onion, garlic and celery and cook for 2-3 minutes or until the onion is slightly translucent, stirring more or less continuously.
5. Add the wine and cook for another minute or two or until the wine seems to have reduced by about half.
6. Add the stock and the potato. Increase the heat to medium-high and bring to a boil. Then lower the heat and simmer for 15 minutes or until the celery and potatoes are soft enough that they can easily be pierced with a knife. Don't let them get mushy, though.
7. Remove from heat and purée in a blender, working in batches if necessary.

Tip: Use care when processing hot items in a blender as the hot steam can sometimes blow the blender lid off. Start on a slow speed with the lid slightly ajar to vent any steam, then seal the lid and increase the blending speed.
8. Return puréed soup to pot and bring to a simmer again, adding more broth or stock to adjust the thickness if necessary.
9. Season to taste with Kosher salt and white pepper.
10. Garnish with a toasted crouton and serve right away.
• Stir ¼ cup hot cream into the soup just before serving. Optional.

Thanks for all the trouble you took to write the recipe out propagator.
I appreciate it.