Creamy Celery Soup

From Good Housekeeping

Photo by Ann Stratton

Active time: 15 minutes

Total time: 1 hour

Makes 12 first-course servings

1 large bunch celery with leaves (about 2 lb.)

2 Tbsp. olive oil

1 large onion (about 12 oz.), chopped

1 Tbsp. fresh thyme leaves

Salt and pepper

1/2 cup white wine

3 cans (14 to 14.5 oz. each) chicken broth

2 medium all-purpose potatoes (about 6 oz. each), peeled and cut into 1-inch chunks

1. Trim ends from celery stalks. Reserve a few celery leaves for garnish; wrap with plastic wrap and refrigerate. Slice celery stalks and remaining leaves crosswise into 1-inch pieces; transfer to colander. Rinse and drain well.
2. In 5 1/2- to 6-quart saucepot on medium, heat oil. Add sliced celery and leaves, onion, thyme, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. Cook 20 to 25 minutes, or until celery is soft but not browned, stirring occasionally. Add wine and cook 2 minutes, or until wine is mostly evaporated.
3. Add broth, potatoes, and 2 cups water to saucepot; cover and heat to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes, or until potatoes are very tender.
4. Working in batches, carefully ladle mixture into blender. Cover, with center part of blender cover removed to allow steam to escape (drape with clean kitchen towel to avoid splatter), and blend until very well until pureed. Pour puree into large bowl. Repeat with remaining mixture.
5. Return soup to saucepot; heat through. Ladle soup into tureen; sprinkle with pepper and garnish with reserved celery leaves.