MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Celery-Leek Soup w/Potato & Parsley Categories: Vegetables, Potatoes, Herbs, Dairy, Wine Yield: 6-8 servings 1/4 c Extra-virgin olive oil, more - for drizzling 2 lg Leeks; halved lengthwise, - thin sliced across and - cleaned 3 cl Garlic; sliced Salt & fresh ground pepper 1 lb Celery; leaves reserved, - stalks trimmed, peeled, - thin sliced 1 lg Russet potato; peeled, rough - chopped 3 Fresh bay leaves 1 1/2 ts Fresh thyme leaves 1/4 c Dry white wine 7 c Chicken stock 1 c Chopped fresh parsley - leaves; more for garnish Crème fraiche or heavy - cream; to serve In a large pot, heat the 1/4 cup oil over medium. Add the leeks and garlic, season with salt and pepper, and cook, stirring occasionally, until meltingly tender, about 7 minutes. Add the celery, potato, bay leaves and thyme, season with salt and pepper, and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Add the wine to deglaze, then cook, stirring occasionally, until liquid is almost dry, about 3 minutes. Add the stock and bring to boil over high. Reduce the heat to medium and simmer until all the vegetables are fully tender and soft, about 20 minutes. Discard the bay leaves, then stir in 1 cup parsley leaves. Working in two or three batches, transfer the soup to a blender and purée until smooth. (It's almost always beneficial to let the soup blend for another minute or two past what seems necessary to emulsify as much as possible.) Season generously with salt and pepper. Transfer to bowls. Drizzle with olive oil; garnish with reserved celery leaves and parsley, and sprinkle with pepper. Serve with a dollop of crème fraîche or a drizzle of heavy cream. By: Alexa Weibel RECIPE FROM: https://cooking.nytimes.com Uncle Dirty Dave's Archives MMMMM