Cream of Celery Soup

By JimMac

Ingredients

• 4 1/4 Tablespoons unsalted butter
• 4 large shallots or 2 medium onions (coarsely chopped)
• 25 scallions/green onions (including greens, thinly sliced)
• 5 bunches celery (including heart and leaves, thinly sliced)
• 6 quarts chicken broth (or vegetable broth if you want to make it vegetarian)
• 5 large potato (Idaho variety, washed, unpeeled and cubed small)
• 5 tablespoons fresh rosemary (chopped or 1 teaspoon dried rosemary)
• 2 teaspoons nutmeg
• 3 cups half-and-half cream (or whipping cream)

Preparation

Step 1

Directions:

1
Melt butter over low heat in a heavy-bottomed stockpot. Add shallot, scallions, and celery and cook, uncovered, until vegetables begin to soften; around 10-15 minutes.
2
Add broth, potato chunks and rosemary to vegetables and bring to a rolling boil. Reduce heat to low, cover, and simmer until celery and potato are very tender, about 25 minutes.
3
Using an immersion stick blender or regular blender, puree solids until completely smooth or until it reaches a thickness that you want. Add nutmeg and Half & Half or cream, blend well. Return to heat for 10 minutes to just warm cream.