Carrot And Celery Cream (Soup) - cooking recipe

Ingredients

4 cups chicken stock
8 carrots, sliced
2 celery ribs, sliced
celery leaves, to taste
1 onion, sliced
1/4 cup parsley, chopped
salt and pepper
1 bay leaf
2 cloves
1 1/2 cups 15% cream

Preparation

Bring to boil chicken stock in a saucepan.
Add carrots, celery, leaves, onion and parsley. Add salt and pepper.
Season with bay leaf and cloves.
Reduce heat and let simmer 20 to 30 minutes, until veggies are tender.
Put in blender and reduce in puree.
Put back in the saucepan and add the cream.
Simmer 2 to 3 minutes, just to reheat.