Leek And Celery Soup Recipes

Steps:

• 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.

Steps:

• Cut off green part of leeks and leave all white and 1 inch of the green leek..cut leek in half from top to bottom and wash under cold water separating the leek as the dirt collects in between the white layers rough chop..
• In large pot melt butter stir in all the vegetables and seasonings lower the heat and stirring occasionally simmer until vegetables are tender..add stock bring to boil turn down heat and simmer for 20 minutes covered., remove from heat.
• Using blender puree the soup,,pour in batches through sieve in case there are some little lumps. Add cream to serve and sprinkle with chives. If freezing the soup add the cream when you serve..do not add when it is being frozen. this freezes just great.