Cream of Celery Soup
Ingredients:
- 3 Tbsp. butter
- 8 celery ribs, diced
- 1 large leek, diced
- 1 medium white onion, diced
- 4 large cloves garlic, minced
- 5 cups vegetable broth
- 2 bay leaves
- 15 oz. can white beans, drained and rinsed
- 1/2 cup heavy cream
- 2 Tbsp. freshly-squeezed lemon juice
- To taste fine sea salt and freshly-cracked black pepper
- For serving fresh chives
Directions:
- Melt butter in a large stockpot over medium-high heat. Add the celery, leek, onion and sauté for 6 to 8 minutes, stirring occasionally, until mostly softened. Add the garlic and sauté for 2 minutes, stirring occasionally.
- Add the vegetable broth, bay leaves and beans and stir to combine. Continue cooking until the soup reaches a simmer.
- Then, reduce heat to medium-low, cover and simmer for 10 minutes or until the celery is completely tender. Remove and discard the bay leaves.
- Add ¼ cup heavy cream and 1 tablespoon lemon juice. Use an immersion blender to purée the soup until smooth. Taste the soup and add seasonings as needed.