Celery Soup

We saw something like this on Top Chef Masters.   It inspired me and so I made a variation of a a celery veloute using celery roots.  If you can not find celery roots, you can use celery stalks instead.  It will be equally as delicious. 

Celery Soup:

3 T Olive Oil
2 Leeks, sliced
1 Onion, diced
2 Celery Roots, peeled and diced
4 Stalks of Celery with leaves, chopped
2 Cloves of Garlic, minced
8-10 C Chicken Stock
2 T Cream
Creme Fraische, as needed
Salt to taste
Lemon oil, garnish

Directions:
1. Saute leeks, onions, garlic and a pinch of salt until translucent.  About 3-5 minutes.
2.  Add chicken stock, celery roots and celery stalks
3.  Bring to a boil and turn down heat, simmer until soft.  About 30-45 minutes.
4.  Puree in a blender.   Run through a chinois, sieve. 
5.  Add cream and creme fraische.  Salt to taste.
6.  Drizzle with lemon oil. 

Serves 4-6

Fun Fact:  Celery is known to be a negative calorie vegetable. Which means that the body uses more energy to digest than absorb calories from it.