Cream of Celery Soup

(from Stearns Farm Newsletter, September 01 2008)

This is comforting for cooler nights, but quick enough not to overheat the late-summer kitchen.  Adapted from Farmer John's Cookbook by Farmer John Peterson and Angelic Organics with props to The Joy of Cooking.

2 Tbs butter

1 1/2 cups celery (about 3 starts with leaves) chopped

1/2 cup leeks (1 medium), well-rinsed, white and light green parts thinly sliced

2 cloves garlic, minced (about 1 tsp)

3 cups chicken or vegetable stock

1/2 cup dry vermouth (optional)

2 cups milk or cream

1/2 tsp salt

freshly ground pepepr

pinch nutmeg

chopped fresh parsley and croutons for garnish

Melt butter in a large pot over medium-high heat.  Add celery, leek, and garlic, and saute for 2 minutes.  Add stock and vermouth and simmer 10-15 minutes, until celery is tender.  Press soup through mesh strainer into a large bowl or pan (or put through a food mill).  Return strained soup to pot and bring to a boil.  Reduce heat to a simmer, add milk or cream, and cook very gently for 5 minutes, stirring occasionally.  Season to taste with salt, pepper, and nutmeg.  Serve garnished with parsley and croutons if desired.  Serves 2-4.