Cream of Celery Soup

Ingredients

2 tablespoons unsalted butter
1 head celery (about 1.5 pounds) 
1 small onion, diced
1 tablespoon salt
2 teaspoons ground black pepper 
6 cups unsalted vegetable stock or water
½ cup chopped toasted walnuts
½ cup raisins, soaked in warm water for 15 minutes, drained
½ teaspoon olive oil 
1 cup heavy cream

Directions

1. Wash and cut celery into 1-inch pieces. Reserve the leaves for topping. In a large pot over medium heat, melt butter for 1 minute. 

2. Add the celery and onion in a large pot over medium heat, season with 1 tablespoon salt, 2 teaspoons pepper and cook the vegetables slowly until they have begun to soften and release their juices, about 8 minutes. Making sure to not brown the vegetables. 

3. Add the stock, adjust the heat to a simmer, and cook until the celery and onion are completely tender, about 30 minutes.  

4. While the soup is cooking, prepare the topping. In a small bowl, mix the chopped celery leaves, walnuts, raisins, celery seed and olive oil. 

5. When the soup is cooked, let the soup cool a bit, then process in a blender to make a smooth puree. You may need to do this in batches.

6. Return the puree to the pot, add the cream, and bring everything to a low simmer. Cook for about 8 minutes. Add additional salt and pepper to taste if desired. Serve soup with walnut raisin topping. 

---

Quick Tips

• Celery helps reduce inflammation in the body and is good for the digestive system. 

• The celery leaves are edible. In fact, most of the  calcium, potassium, and vitamin C in the celery is in the leaves. 

• Celery can be stored for a long time in the fridge, up to a month. But it is best to eat it 5-7 days after purchase for the maximum nutritional benefits.