Celery Soup

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Ingredients
unsalted butter - 1  tbsp
extra-virgin olive oil - 1 tbsp
Onion - 1 sliced
Vegetable broth - 1 cup (optional)
Salt - 1 ½ Tsp
Celery - 1 1 bunch chopped
bay leaf - 1
mixed fresh herbs (such as parsley,basil and oregano) - As per taste(optional)
toppings:(optional)
Celery Leaves
Toasted sliced almonds
Dried onions


Directions
Melt the butter in a large pot or Dutch oven over medium-high heat. Add the onion,
1/2 teaspoon salt and cook, stirring occasionally, until onions are transparent, about 4 minutes.
Add the celery and 1 teaspoon salt. Cook, stirring occasionally, until the celery is tender,
about 7 minutes.Add the bay leaf, vegetable broth, and 2 cups water and bring to a boil.
Reduce the heat to medium-low and cook until the celery is very soft about 20 minutes.
Discard the bay leaf, then remove from the heat and let cool slightly transfer the soup to a
blender and puree until smooth, return to the pot and reheat if needed. serve with toppings.
Note :
You can make this soup up to 3 days ahead and refrigerate in an airtight container.
Reheat over medium-low heat; thin with water or broth if necessary.
When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender,
filling only halfway. Put the lid on, Cover the lid with a kitchen towel to catch splatters
and pulse until smooth.
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