Cream Of Celery Leaves Soup

2 tablespoons butter

2 tablespoons olive oil

3 bunches thick scallions (white and light green parts only, coarsely chopped (approximately 1 ½ cups))

3 cloves garlic (chopped)

4 cups celery leaves (tender tops and hearts, packed (from about 2 large heads, 2 cups after being chopped))

1 large Russet potato or 2 medium Russets (peeled and cubed (approximately 2 cups))

4 cups vegetable broth (or chicken broth)

½ cup heavy cream

Salt and freshly ground black pepper (to taste)

Heat butter and oil over medium-high heat in a Dutch oven or other soup pot.
Add the scallions. Reduce heat to medium-low and cook for 2-3 minutes or until the scallions wilt.
Add the garlic and celery leaves. Cook for 6-7 minutes or until leaves wilt and reduce in volume.
Add the potato and chicken broth. Bring to a boil.
Reduce heat to medium and simmer uncovered for 15-20 minutes or until potato and other vegetables are very tender.
Remove from heat and add the cream.
Puree with an immersion blender or in batches in a food processor.
Season to taste with salt and black pepper.

Course🍤Appetizer

Diets🥕Vegetarian...

Category🍲Soup

Cuisine🇺🇸American

Occasions📆Everyday🍂Seasonal

Season🌸Spring

DifficultyEasy ⏰ 30m