KOC256:
• 1 lb. celery (fresh stalks)
• 1 medium potato (Russet or other starchy)
• 2 tablespoons butter (unsalted)
• 1 medium onion (peeled and roughly chopped)
• 1 clove garlic (peeled and crushed)
• 1/2 cup sherry (or vermouth)
• 1 quart vegetable stock (or chicken stock)
• 1 bay leaf
• Kosher salt and ground white pepper to taste
• Garnish: 1/ cup crème fraîche
• Garnish: chopped fresh herbs
1. Peel the celery stalks with a vegetable peeler to remove the long stringy fibers from the outer edge. Then cut it into chunks about an inch square. Peel the potato and cut it about the same size.
2. In a heavy-bottomed soup pot, heat the butter over medium heat. Add the onion, garlic and celery and cook for 2 to 3 minutes or until the onion is slightly translucent, stirring more or less continuously.
3. Add the sherry and cook for another minute or two or until reduced by about half. Add the stock and the potato. Increase the heat to medium-high and bring to a boil. Then lower the heat and simmer for 15 minutes or until you can pierce the potatoes with the tip of a sharp knife.
4. Remove the soup from heat and purée with an immersion blender or a regular blender. Return the puréed soup to pot and add more broth or stock to adjust the thickness if necessary. Season to taste with Kosher salt and celery salt, ladle into individual bowls, garnish with crème fraîche and serve.