Cream of Celery Soup

• n4 tablespoons unsalted butter
• 3 tablespoons extra-virgin olive oil
• 1 onion, sliced
• Kosher salt
• 1 bunch celery, chopped
• 1 small celery root (about 12 ounces), peeled and chopped
• 1 bay leaf
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 cup mixed fresh herbs (such as parsley, tarragon and/or dill)
• 1/4 teaspoon celery salt
• Celery Leaves
• Celery Salt
• Cooked prosciutto
• Toasted sliced almonds
• Fried leeks

1. Melt the butter with the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until softened but not browned, about 4 minutes.
3. Add the celery, celery root and 1 teaspoon salt.
4. Cook, stirring occasionally, until the celery is tender, about 7 minutes.
5. Add the bay leaf, chicken broth and 2 cups water and bring to a boil.
6. Reduce the heat to medium low and cook until the celery root is very soft, about 20 minutes.
7. Discard the bay leaf.
8. Add the heavy cream and return to a simmer, then remove from the heat and let cool slightly.
9. Working in batches, transfer the soup to a blender and puree until smooth, adding some herbs to each batch; return to the pot and reheat if needed.
10. Stir in the celery salt and serve with toppings.
11. Photograph by Justin Walker

extravirgin olive oil, onion, kosher salt, celery, celery root, bay leaf, lowsodium, heavy cream, herbs, celery salt, celery, celery salt, almonds, leeks

Taken from www.foodnetwork.com/recipes/food-network-kitchens/cream-of-celery-soup.html (may not work)