Cream of Celery Soup

Ingredients

• 1 carrot
• 2 celery
• 3 leek
• 2 tablespoons of butter
• 1/2 cup of flour
• 8 cups of water
• 1 bay leaf
• 1/2 lemon
• 1/4 cup of heavy cream
• 1 teaspoon of salt
• 1 teaspoon of black pepper

Directions

1. Cut the green stalks of celery into thin slices. Put in ice water and steep them.
2. Peel the celery and spread around the lemon. Chop the celery and leeks into small pieces.
3. Grate the carrots.
4. Melt the oil and add the celery, leek and carrots. Roast for 5 minutes.
5. Add some flour to the mixture and slowly stir the water . Add the bay leaf and cook with the lid closed for 20 minutes on low heat. Remove the bay leaf.
6. Leave the soup to cool and puree it in the food processor. Add the soup into the pot again. Then add the cream into it. Season with salt and pepper. Keep on low heat for 2-3 minutes.
7. Serve the soup with finely sliced celery stalks.