Night Kitchen'S Cream Of Celery Soup

1. 1

   Melt butter over low heat in a heavy-bottomed stockpot. Add shallot, scallions, and celery and cook, uncovered, until vegetables begin to soften; around 10-15 minutes.

2. 2

   Add broth, potato chunks and rosemary to vegetables and bring to a rolling boil. Reduce heat to low, cover, and simmer until celery and potato are very tender, about 25 minutes.

3. 3

   Using an immersion stick blender, puree solids until completely smooth or until it reaches a thickness that you would enjoy. Add nutmeg and Half & Half, blend well. Return to heat for 10 minutes to just warm cream.

* Per serving · 4 servings · Values may vary.

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