The first time I tasted Grey Arrow Farm’s celery last year was the first time I think I’ve ever truly tasted celery. Like vine ripen tomatoes, locally grown celery right from the garden is unlike anything you’ve had before. I wanted to create a recipe that truly celebrated the flavour of this humble, yet widely used, vegetable. Packed with onions, garlic, leeks and stock, this soup fills the soul on those cold rainy days. And we’ve certainly had a lot of them here in Edmonton this year.

Cream of Celery Soup

• 6 stalks of celery, diced (keep a handful of leaves for garnish)

• 4 cups chicken or vegetable broth

• 3 tbs flour

• 3 tbs butter

• 2 small garden leeks, trimmed and diced

• 1 onion, diced

• 1 glove garlic, minced

• ¼ cup crème fraiche or sour cream

• Salt and pepper to taste

Garnish ideas:

• Celery leaves

• Chives

• Pea tendrils

• Toasted slivered almonds

• Edible flowers like nasturtium

• Celery & herb oil (recipe below)

In a large pot, on medium heat, melt butter. Add celery, leeks, onion and garlic and sauté for 10 minutes until vegetables are translucent. Add flour and stir for another 2 minutes. Add broth a simmer for 15-20 minutes. Using a hand mixer, puree the soup until desired consistency. Stir in crème fraiche or sour cream and cook on low heat for another 2-5 minutes. Serve hot with garnishes of liking.

Celery Leaf & Herb Oil

• 1 cup celery leaves

• ½ cup parsley

• ½ cup olive oil

• Salt and pepper to taste

Blanch leaves and herbs for 30 seconds and immediate place in an ice bath. Drain and pure in a blender with ½ cup olive oil and salt and pepper. Strain and store in the fridge for up to a week.