Double Celery Soup

Thanks Joanne.

Double Celery Soup

3 T. butter (or olive oil to make this vegan)

6 ribs celery, sliced

3 leeks, sliced

1 tsp crushed fennel seed

1/2 tsp each salt and pepper

1 celery root peeled and chopped

4 cups vegetable broth

2 T fresh parsley

1 T. lemon juice

2 T chjopped celery leaves

Sautee celery, leeks and fennel seed, salt and pepper in oil or butter until translucent- about 20 mins. Add celery root, broth and 4 cups water. bring to a boil reduce heat and simmer, covered, until veggies are soft - about 25 mins. Remove from heat and stir in parsley. Using imersion blender or blender puree until smooth. Stir in lemon juice.

Ladle into bowls and sprinkle with celery leaves.

Makes 12 servings.