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Cream of Celery Leaf and Scallion Soup
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 5 bunches scallions
- 3 cloves garlic, chopped
- 2 cups chopped celery leaves, tender tops and hearts (from about 2 large heads)
- 1 large Russet potato, peeled and cubed (approximately 2 cups)
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream
- salt and freshly ground black pepper, to taste
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