Celery should have crisp long stems attached to a sound base and the leaves should be vibrant and green. It should have tightly packed, firm heads with no brown patches on the outer layers.

Chop the mushrooms, peppers, and celery. In a pot, cook these in stock with peas, carrots until tender. Make a cream sauce, ...

Add the onions, celery, and 1 teaspoon of the salt and sauté ... Garnish with the remaining 1/4 cup of chives and the chopped tomato. Recipe from Maine Classics by Mark Gaier and Clark Frasier ...