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Cream of Celery Soup

3 tablespoons butter

1 large celeriac (celery root), peeled, trimmed and chopped

2 leeks, trimmed and chopped

3 plump garlic cloves, peeled and roughly chopped

3-4 tablespoons flour

6 cups chicken broth

1 bay leaf

1 cup heavy cream

Salt and freshly cracked pepper to taste

1 bunch chives, chopped

Heat butter in a large stock pot until it froths, then add in celeriac, leeks and garlic. Sauté until leeks are soft then add in flour and continue cooking for 2 minutes.

Pour in chicken broth, add bay leaf and bring to a simmer. Cook, covered with lid cracked for 30 minutes. Remove bay leaf and purée with an immersion blender until smooth.

Add cream, salt and pepper and just warm (don’t simmer or boil). Stir in chopped chives and serve.