Celery Soup With Sourdough Croutons And Tarragon Swirl

• 3 teaspoons olive oil, divided
• 6 green onions, chopped
• 4 cups sliced celery with leaves (about 1 pound)
• 4 cups low-salt chicken broth
• 12 ounces white-skinned potatoes (about 2 medium), peeled, cut into 1-inch pieces
• 1/4 teaspoon celery seeds
• 3 tablespoons whipping cream
• 3/4 cup 1/3-inch cubes sourdough baguette (about 1 1/2 ounces)
• 2 tablespoons plain nonfat yogurt
• 1 teaspoon minced fresh tarragon plus 6 sprigs for garnish

1. Heat 1 teaspoon olive oil in large pot over medium-high heat. Add chopped green onions; saute 2 minutes. Add sliced celery with leaves, low-salt chicken broth, whiteskinned potato pieces, and celery seeds; bring to boil. Reduce heat to medium; cover and simmer until vegetables are tender, about 15 minutes.
2. Working in batches, puree soup in blender until smooth. Return puree to pot. Stir in 3 tablespoons whipping cream. Season to taste with salt and freshly ground black pepper.
3. Heat remaining 2 teaspoons olive oil in small nonstick skillet over medium high heat. Add sourdough baguette cubes; saute until brown and crisp, 3 to 4 minutes. Season croutons to taste with salt and freshly ground black pepper.
4. Mix 2 tablespoons plain nonfat yogurt and 1 teaspoon minced fresh tarragon in small bowl. Rewarm soup. Divide soup equally among 6 bowls. Drizzle each serving with tarragon yogurt sauce. Sprinkle each serving with sourdough croutons. Garnish with tarragon sprigs and serve immediately.

olive oil, green onions, celery, lowsalt, potatoes, celery seeds, whipping cream, sourdough baguette, nonfat yogurt, tarragon

Taken from www.epicurious.com/recipes/food/views/celery-soup-with-sourdough-croutons-and-tarragon-swirl-356349 (may not work)