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Cream of Celery Leaves Soup
Ingredients
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 to 3 bunches thick scallions - white and light green parts only, coarsely chopped (approximately 1 ½ cups)
  • 3 cloves garlic - chopped
  • 4 cups celery leaves - tender tops and hearts, packed (from about 2 large heads, 2 cups after being chopped)
  • 1 large Russet potato or 2 medium Russets - peeled and cubed (approximately 2 cups)
  • 4 cups vegetable broth - or chicken broth
  • ½ cup heavy cream
  • Salt and freshly ground black pepper - to taste
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