Inspired by SimplyRecipes.com

3 tablespoons butter, divided 1 cup chopped onion Full share of Veggie Box leeks sliced, white and light green parts only Full share of Veggie Box celery, chopped, divided 2 cloves garlic, minced 4 cups chicken or vegetable stock 2 bay leaves 1/2 to 1 1/2 teaspoons kosher salt, to taste 1/4 to 1/3 cup cream Freshly ground black pepper, to taste Fresh chopped chives or parsley, for garnish (optional)

Melt 2 tablespoons of the butter in a thick-bottomed 4 to 5 quart pot on medium heat. Add the chopped onion, leeks, and 5 cups of the chopped celery. Cook on medium heat for 10 minutes until softened. Add the minced garlic and cook for a minute more.



Add the chicken/vegetable stock and bay leaves to the pot. Taste for salt and add salt.

(If you are using unsalted butter and unsalted stock, you will need to add more salt than you expect. If not, maybe just a little salt will be needed.) Increase the heat to bring to a boil. Then, reduce the heat to low and cover to maintain a simmer. Simmer for 15 minutes



While the soup is simmering, prepare the extra celery that will be added later to the soup. In a separate small saute pan, melt the remaining 1 tablespoon of butter on medium heat. Add 1 1/2 cups diced celery to the butter.

Ladle 1/2 cup of the simmering stock from the soup pot into the saute pan. Simmer on low for 5 or 6 minutes to soften the celery. Set aside.



Remove the soup pot from the heat, and let cool slightly. Remove and discard the bay leaves.

Using an immersion blender, purée the soup.

If you don't have an immersion blender, carefully puree the soup in a stand blender in batches. Fill the blender no more than a third full at a time (keep your hand on the lid so the hot liquid doesn't explode). Return the pureed soup to the pot.



Taste for salt and add more if needed. Serve hot, sprinkled with freshly ground black pepper and garnished with chopped chives or parsley.