Cream of celery soup

Ingredients:

Cream soup

• 4 tablespoons unsalted butter
• 3 tablespoons extra-virgin olive oil
• 1 onion, thinly sliced
• 1 bunch celery, chopped
• 1 small celery root (about 340 g), peeled and chopped
• 1 lava leaf
• 4 cups lightly salted chicken broth
• 1 cup heavy cream
• 1 cup mixed fresh herbs (such as parsley, tarragon, and/or dill)
• 1/4 tsp celery salt

Toppings

• Celery leaves
• Celery salt
• Fried prosciutto
• Toasted almond petals
• Fried leeks

Preparation:

1. In a large saucepan or Dutch oven, melt the butter and olive oil over medium-high heat. Add the onion, sprinkle with 1/2 teaspoon of salt, and cook, stirring occasionally, until softened but not browned, about 4 minutes. Add the celery, celery root, and 1 teaspoon of salt. Cook, stirring occasionally, until the celery is tender, about 7 minutes.
2. Add the bay leaf, chicken broth, and 2 cups of water and bring to a boil. Reduce the heat to medium-low and simmer until the celery root is very tender, about 20 minutes. Discard the bay leaf. Add the heavy cream and bring back to a boil, then remove from the heat and let cool slightly.
3. Pour the soup into a blender in several batches and blend until smooth, adding a few herbs to each batch. Return to the pan and reheat if necessary. Season with salt to taste and serve with toppings.