I love soup, any kind of soup, any time during the year, be it spring, summer, fall, or winter. Whenever celery goes on sale, or I have a recipe that calls for just a small amount of celery, I make this delicious soup. Its simplicity is appealing and its taste is wonderful.
1-2 Tablespoons unsalted butter
2 cups diced onions
1 celery bunch, including heart and leaves, thinly sliced, (I like to cube them tiny)
2 cloves garlic, minced
2 carrots, peeled and diced tiny
6 cups low-sodium chicken broth or vegetable broth
1 large Idaho potato, scrubbed, unpeeled and diced tiny
1 Tablespoon fresh rosemary, chopped
1 teaspoon dried rosemary
1/2 teaspoon freshly grated nutmeg
1 cup heavy whipping cream or half-and-half cream
Salt and pepper, to taste
Note: You can puree in a blender, but work in 2 or 3 batches to avoid an explosive mess. Plus, if you put something too hot into a blender you may crack it.