Cream of Celery Soup

 Cream of Celery Soup

Ingredients

3 tablespoons butter

1 onion chopped

2 Leeks chopped - white and light green parts only

2 bunches celery chopped (I save the outer stalks and use those)

6 carrots peeled and chopped

2 cloves garlic minced

4 cups chicken stock (or vegetable stock)

2 bay leaves

1 teaspoon kosher salt

1/4 cup heavy cream

Ground black pepper to taste

Directions

Melt the butter in a thick bottomed pot. Add the chopped onion, leeks,

celery and carrots

Cook on medium heat until the celery and carrots are softened, stirring from time to time.

Add the garlic and cook one minute more.

Add the chicken stock and bay leaves to the pot.

Taste for salt and add salt as needed.

Bring to a boil and then reduce heat and cover the pot. Continue to simmer for 25 minutes.

Allow to cool a bit and then discard the bay leaves. Puree the soup in a food processor or with an immersion blender.

Return the puree to a pot, stir in the cream.

Serve  with Italian bread.