Cream of Celery Soup

Cream of Celery Soup

Ingredients

2 tablespoons butter
5 cups chopped celery
1 large onion chopped
1 russet potato chopped into 1 inch cubes
1 bag frozen peas
6 cups chicken broth
1/2 cup fresh mint leaves
2 cloves garlic finely chopped
salt & pepper
1 teaspoon oregano
1/2 cup heavy cream

Directions

In a large pot, melt 2 tablespoons butter over medium heat. Add 5 cups chopped celery and l large onion chopped, and cook covered for 20 minutes until tender. Add 1 russet potato chopped into 1 inch cubes, 1 bag frozen peas. 6 cups chicken broth, 1/2 cup chopped mint leaves, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon oregano and 2 cloves garlic finely chopped. Simmer covered for 30 minutes.Check to make sure celery and potato is tender.  Puree in batches in food processor, return liquid to pot, add 1/2 cup heavy cream and heat over low heat, stirring occasionally until the soup is at a low simmer. Do not let boil.