Creamy Celery Soup

Adapted from this recipe on Epicurious from Bon Appétit

Serves 6 (generously)

Note: The original recipe calls for sautéing the vegetables in butter. I used olive oil instead. I also didn't find the need to add cream to the soup because after it was puréed it was creamy enough on its own. You could also make this using vegetable stock rather than chicken stock making it completely vegetarian. Made exactly as my recipe states, you will enjoy a delicious, celery flavor!

2 tablespoons olive oil

5 cups chopped celery

2 medium onions, chopped

1 1-pound celery root, peeled, cut into 1-inch pieces

1 10-ounce russet potato, peeled, cut into 1-inch pieces

2 garlic cloves, peeled and chopped

1 teaspoon celery salt

4-6 cups of low sodium chicken stock

1-2 teaspoons of salt

1/2 teaspoon or more of pepper (we like lots of pepper)

In heavy, large saucepan or stockpot add the olive oil and place over medium heat. Add the chopped celery and onions and cover and cook until very tender, stirring occasionally, about 20 minutes. Stir in the pieces of celery root, potato, garlic, celery salt. Add enough chicken stock to cover the vegetables. Cover and simmer until all the vegetables are very tender, about 30 minutes. Purée in blender in batches, or, as I did, use an immersion blender right in the pot. Add salt and pepper to taste. Thin with more chicken stock, if necessary. Can be made 1 day ahead. Cover and chill.)

Serve with chopped celery leaves as a garnish.