Creamy Celery Soup

Creamy Celery Soup

1 large bunch celery with leaves

2 tablespoons olive oil

1 bay leaf

1 large onion, chopped

1 tablespoon fresh thyme leaves

Salt and black pepper

½ cup white wine

8 cups of vegetable stock

2 medium potatoes, cut into 1-inch chunks

1. Trim ends from celery stalks. 
2. Reserve a few celery leaves for garnish; wrap with plastic wrap and refrigerate. 
3. Slice celery stalks and remaining leaves crosswise into 1-inch pieces; transfer to a colander. Rinse and drain well.
4. In 6-quart saucepot, heat oil over medium heat. 
5. Add bay leaf, celery and leaves, onion, thyme, salt, and pepper, and cook 20 to 25 minutes or until celery is soft but not browned, stirring occasionally. 
6. Add wine and cook 2 minutes or until wine is mostly evaporated.
7. Add broth and potatoes to saucepot; cover and heat to boiling over high heat. 
8. Reduce heat to low; cover and simmer 10 minutes or until potatoes are very tender.
9. Take out bay leaf.
10. 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. 
11. Pour puree into large bowl. 
12. Repeat with remaining mixture.
13. Return soup to saucepot; heat through. 
14. Ladle soup into a bowl; sprinkle with pepper and garnish with celery leaves.