Sauté diced onion in olive oil until soft.
Add garlic and celery, sauté for 2 minutes. Pour in vegetable stock, simmer gently for 20 min.
Puree and strain through a sieve.
Pour into a saucepan, add whipping cream, season vigorously with salt and freshly ground pepper.
Before serving, whip up with a hand blender.
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