Cream of Celery Soup

• 1 bunch of celery (stalk and greens, finely chopped, but separated)

• onions, 1 cup finely chopped

• 3-5 garlic cloves, crushed

• 1 fennel bulb, core removed, finely chopped (optional)

• 4 TBSP butter

• 4 TBSP olive oil

• 4 TBSP flour

• 5 cups broth (veggie, chicken, beef, whatever you prefer)

• 2 cups milk

• 1 TBSP lemon juice

• 1 TBSP mustard

• 1 tsp nutmeg

• salt and pepper

• crushed red pepper or hot sauce (optional)

Sauté the onions, garlic, celery stalks, and optional fennel in the butter and olive oil until things are just lightly starting to brown. Stir in the flour, mustard, and nutmeg to make a roux. Add the broth one cup at a time, letting the liquid thicken a bit after each cup. Once all the broth is stirred in, add the milk, lemon juice, salt and pepper, and finely chopped celery leaves. Puree about half the soup (either with an immersion blender or by transferring half the soup to a blender or food processor.) Adjust the flavor with salt, pepper, and lemon juice as needed. Serve with crushed red pepper or hot sauce. Enjoy!