Creamy Celery Soup
Ingredients
4 tablespoons unsalted butter
1 large onion finely diced
4 cups very finely chopped celery
2 clove garlic minced
1 bay leaf
6 cups chicken broth or vegetable stock
¾ cup heavy cream
¼ cup fresh herbs like parsley, thyme, rosemary
Kosher salt and black pepper to taste
Directions
Melt the butter in a Dutch Oven or a large soup pot over medium heat. Add the onions and celery cooking until really soft; about 7-10 minutes.
Reduce the heat to low and add the garlic. Cook for 1 minute while stirring constantly. Add the bay leaf and and low sodium chicken broth. Bring to a low boil and then reduce to a simmer. Simmer for 20-25 minutes.
Using an immersion blender or stand blender puree the soup. Turn the heat to as low as it will go and stir in the cream and fresh herbs. Season with salt and pepper to taste. Store leftovers in an airtight container in the refrigerator for up to 4 days.