Night Kitchen'S Cream Of Celery Soup - cooking recipe

Ingredients

1 tablespoon unsalted butter
1 large shallot (coarsely chopped)
6 scallions (including greens, thinly sliced. Scallions are Green Onions)
1 bunch celery (including heart and leaves, thinly sliced)
6 cups chicken broth (or vegetable broth if you want to make it vegetarian)
1 large potato (Idaho variety, washed, unpeeled and cubed small)
1 tablespoon fresh rosemary (chopped or 1 teaspoon dried rosemary)
1/2 teaspoon nutmeg
1/2 cup half-and-half cream (or whipping cream)

Preparation

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.
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.
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.