MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Celery-Leek Soup w/Potato & Parsley
Categories: Vegetables, Potatoes, Herbs, Dairy, Wine
Yield: 7 servings

1/4 c Extra-virgin olive oil, more
- for drizzling
2 lg Leeks; halved lengthwise,
- thin sliced across and
- cleaned
3 cl Garlic; sliced
Salt & fresh ground pepper
1 lb Celery; leaves reserved,
- stalks trimmed, peeled,
- thin sliced
1 lg Russet potato; peeled, rough
- chopped
3 Fresh bay leaves
1 1/2 ts Fresh thyme leaves
1/4 c Dry white wine
7 c Chicken stock
1 c Chopped fresh parsley
- leaves; more for garnish
Crème fraiche or heavy
- cream; to serve

In a large pot, heat the 1/4 cup oil over medium. Add
the leeks and garlic, season with salt and pepper, and
cook, stirring occasionally, until meltingly tender,
about 7 minutes.

Add the celery, potato, bay leaves and thyme, season
with salt and pepper, and cook, stirring occasionally,
until vegetables are softened, about 5 minutes. Add the
wine to deglaze, then cook, stirring occasionally, until
liquid is almost dry, about 3 minutes.

Add the stock and bring to boil over high. Reduce the
heat to medium and simmer until all the vegetables are
fully tender and soft, about 20 minutes. Discard the bay
leaves, then stir in 1 cup parsley leaves.

Working in two or three batches, transfer the soup to a
blender and purée until smooth. (It’s almost always
beneficial to let the soup blend for another minute or
two past what seems necessary to emulsify as much as
possible.) Season generously with salt and pepper.

Transfer to bowls. Drizzle with olive oil; garnish with
reserved celery leaves and parsley, and sprinkle with
pepper. Serve with a dollop of crème fraîche or a
drizzle of heavy cream.

By: Alexa Weibel

Yield: 6 to 8 servings (about 9 1/2 cups)

RECIPE FROM: https://cooking.nytimes.com

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