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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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