Creamy Chinese Celery Soup

Description
This celery looks very much like the variety found in most supermarkets, but its stems are thinner and it has an abundance of leaves that resemble Italian parsley. Cooking mellows Chinese celery's pronounced flavor — for a stir-fry, it's often blanched first.



Ingredients

 * 1 medium leek (white and pale green parts only), chopped
 * 1 medium russet (baking) potato
 * 1/2 cup chopped shallot
 * 2 tablespoons unsalted butter
 * 1 tablespoon olive oil
 * 2 bunches Chinese celery (1 1/2 lb total), top leaves discarded and stalks cut into 2-inch pieces
 * 1/2 cup dry white wine
 * 4 cups chicken stock or low-sodium chicken broth (32 fl oz)
 * 1/2 cup heavy cream
 * 1/2 teaspoon salt
 * 1/4 teaspoon black pepper

Directions
1 - Peel and chop potatos

2 - Cook shallot in boiling butter and oil for approx 2 -3 minutes

3 - add leek and cook for another 5 - 6 minutes stiring vigoursly

4 - add celery, potatos, and wine and cook for another 4 minutes

5 - add broth and let the soup simmer for 60 minutes