From marthastewart.com

Ingredients:
2 tablespoons butter
1.5 LBS celery (12 to 15 large stalks) celery, sliced 1/2 inch thick crosswise (about 6 cups)
1 medium onion, coarsely chopped
1 baking potato, (8 to 10 ounces), peeled and cut in 1/2 inch cubes
Coarse salt
1 to 2 tablespoons fresh lemon juice

Directions:

1. Heat butter in a large (4-quart) saucepan over medium heat. Add celery, onion, and potato; season with salt. Cook, stirring occasionally, until vegetables begin to soften, 8 to 10 minutes.
2. Add 6 cups water to saucepan; bring to a boil. Reduce heat to medium, and simmer until vegetables are very tender, about 20 minutes.
3. Working in batches, puree soup until smooth. (To prevent splattering, fill blender only halfway, and allow the heat to escape: Remove cap from hole in lid; cover lid with a dish towel, holding down firmly while blending.) Return soup to pan; stir in lemon juice, and season with salt. Serve, garnished with celery leaves.

From Bon Appetit

Just a simple weeknight dinner recipe ready for you!

Ingredients:
4 celery stalks, trimmed, thinly sliced on a steep diagonal into 2″ pieces, plus leaves for serving
2 cups green beans, trimmed, sliced on a steep diagonal into bite-size pieces
½ 8-oz. block firm tofu, preferably braised, sliced into thin batons
¼ cup unsalted, roasted peanuts
2 Tbsp. fresh lime juice
2 Tbsp. Chile Crisp, plus more for serving
Flaky sea salt

Directions:
Toss celery, green beans, tofu, peanuts, lime juice, and 2 Tbsp. Chile Crisp in a medium bowl to combine. Top with more Chile Crisp as desired, celery leaves, and sea salt.