Melt 2 tablespoons butter and cook onion, leeks, and 5 cups celery for 10 minutes until soft. Add garlic and cook 1 minute more.
Add stock, bay leaves and salt. Bring to boil, then reduce heat and simmer covered for 15 minutes.
Separately, melt 1 tablespoon butter and cook remaining celery with ½ cup hot stock for 5-6 minutes until tender.
Remove bay leaves. Blend soup until smooth using immersion blender or regular blender in batches.
Stir in cream and braised celery. Season with salt and pepper. Garnish with herbs.
Notes
Use only fresh, crisp celery.
Avoid bitter or old celery.
Adjust salt based on stock type.
Tools You’ll Need
4-5 quart pot.
Immersion blender or stand blender.
Small saute pan.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
