Cream of Celery Soup Recipe: Silky & Sophisticated

Instructions:

1. Melt the 4 tbsp unsalted butter in a large pot over medium heat. Add the 1 lb finely diced celery and the sliced medium leek. Cook for about 8 minutes, stirring occasionally, until the vegetables are soft and the kitchen smells like a sweet herb garden. Do not let them brown; we want them translucent and tender.
2. Stir in the 2 cloves of minced garlic. Cook for only 1 minute until you smell that sharp, savory aroma hit the air. This quick step prevents the garlic from becoming bitter while still releasing its oils.
3. Sprinkle the 1/4 cup all purpose flour over the vegetables. Stir constantly for 2 minutes until the flour has coated the veggies and smells slightly nutty. This cooks out the raw flour taste which is a common mistake in quick cream of celery soup.
4. Slowly pour in the 3 cups of broth, whisking or stirring vigorously. Continue stirring until the mixture begins to thicken and looks like a light gravy. Ensure you scrape the bottom of the pot to release any stuck bits of flavor.
5. Season with 1/2 tsp sea salt and 1/4 tsp white pepper. Reduce heat to low and simmer for 10 minutes until the celery is completely tender when pressed against the side of the pot.
6. If you prefer a smooth soup, use an immersion blender to puree the mixture. I like to blend about 75% of it, leaving a few small pieces for texture. The soup should look velvety and shimmering.
7. Stir in the 1/2 cup heavy cream and the 1 tsp fresh lemon juice. Heat through for 1-2 minutes, but do not let it reach a hard boil once the cream is added.
8. Ladle the hot soup into bowls and sprinkle with the 2 tbsp fresh parsley. Serve immediately while the steam carries that bright, lemony celery scent.