Cream of Celery Soup

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:

1. 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.
2. Add the vegetable broth, bay leaves and beans and stir to combine. Continue cooking until the soup reaches a simmer.
3. 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.
4. 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.