Creamy Celery Soup

Creamy Celery Soup

100

1 large bunch celery with leaves, chop into 1-inch pieces and save the leaves for garnish

2 tablespoons olive oil

1 large onion, chopped

1 tablespoon fresh thyme leaves

Salt and coarsely ground black pepper

1/2 cups white wine

8 cups veggie broth

2 medium potatoes, peeled and cut into 1-inch chunks

1. In 6-quart saucepot, heat oil over medium heat. 

2. Add celery and leaves, onion, thyme, salt, and pepper, and cook 20 to 25 minutes or until celery is soft but not browned, stirring occasionally. 

3. Add wine and cook 2 minutes or until wine is mostly evaporated.

4. Add broth and potatoes to saucepot; cover and heat to boiling over high heat. 

5. Reduce heat to low; cover and simmer 10 minutes or until potatoes are very tender.

6. In batches, ladle celery mixture into blender; cover, with center part of cover removed to allow steam to escape, and blend very well until pureed. 

7. Pour puree into large bowl. 

8. Repeat with remaining mixture.

9. Return soup to saucepot; heat through. 

10. Sprinkle with pepper and garnish with celery leaves.