Double Celery and Potato Soup
| dish: soup|
Melt butter with oil in heavy large pot over medium heat. Add leeks and onion and sauté until almost tender, about 10 minutes. Stir in potatoes, celery roots, thyme, and bay leaf. Add broth and bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 40 minutes. Add celery stalks and simmer until all vegetables are very tender. Cool slightly.
Using handheld blender, puree soup in pot. Stir cream into soup. Season to taste with salt and pepper. Ladle soup into bowls. Garnish with reserved celery leaves and serve.
Adapted from Bon Appétit, February 2003