Celery Soup

Ingredients

• 1 head Celery (large head) (Approx. 8-10 stalks. Original calls for 'half a dozen heads' which is excessive for a standard family meal.)
• 1 whole Onion (medium)
• 3 tbsp Unsalted Butter
• 2 cups Vegetable or Chicken Stock (Or water, as per original recipe)
• 2 cups Whole Milk
• 2 leaves Bay Leaves
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp White Pepper (White pepper preserves the pale color of the soup)
• 0.5 cup Heavy Cream
• 3 slices Bread slices (For croutons/toasted bread)
• 1 tbsp Oil or Butter for frying bread

Instructions

1. 1Wash the celery thoroughly. Remove and discard the green leaves and tough ends. Chop the stalks into small pieces. Peel and slice the onion.
2. 2In a large stew-pan or Dutch oven, melt the butter over low heat. Add the chopped celery and sliced onion. Cover and stew gently for about 10 minutes. Stir occasionally to ensure they do not brown or change color; the goal is to soften them while keeping them white.
3. 3Add the stock (or water) to the vegetables. Increase heat to bring to a boil, then reduce to a simmer. Cook until the celery is extremely tender and falling apart (pulp-like).
4. 4While the celery is simmering, pour the milk into a separate saucepan. Add the bay leaves. Bring to a gentle boil, then remove from heat and let it steep.
5. 5Once the celery is tender, remove the pot from heat. Use an immersion blender to puree the mixture until smooth. Alternatively, transfer to a standard blender or press through a wire sieve for a very fine texture.
6. 6Remove the bay leaves from the warm milk. Pour the milk into the celery puree. Stir well. Season with salt and white pepper.
7. 7Stir in the heavy cream to improve appearance and flavor. Warm gently if needed, but do not let it boil vigorously after adding cream.
8. 8Cut bread into cubes. Fry in a little oil or butter until golden and crisp (or toast them). Serve the hot soup with the fried bread on top or on the side.