Cream of Celery Soup

Serves: 4 – 5
3 small cloves of garlic, peeled and pressed or minced
8 small to medium stalks of celery, trimmed and sliced, a few leaves reserved
3 small leeks, sliced
2 potatoes, peeled and diced
7 cups of water
1¼ cup hot milk
2 tablespoons butter
2 tablespoons cake flour (all-purpose is fine)
1 whole clove
1 teaspoon sea salt
1 teaspoon white pepper

1. Place all the prepared vegetables into a large soup pot. Add water and bring to a simmer. Cover and continue to simmer over a medium heat for about 45 to 60 minutes. Stir occasionally.
2. ​In a medium sauce pot, melt the butter.
3. When the butter foam begins to subside, whisk in the cake flour until smooth.
4. ​Slowly pour the hot milk into the flour butter mixture, whisking briskly.
5. Add the clove, salt and pepper and whisk together smoothly.
6. ​Set the white sauce aside.
7. When the soup pot vegetables are cooked, remove from the heat and blend the contents in a blender or processor, being careful with the hot liquid. Do it in batches as required by your equipment.
8. ​Return the blended vegetables to the soup pot. Whisk in the white sauce until well mixed.
9. Adjust the seasonings as required.
10. ​Serve hot and garnish with the reserved celery leaves.