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Black Pepper
1 Garlic Clove, minced
1 Onion, chopped
1 Tbsp Butter
1 head Celery, stalks chopped, leaves reserved
1 lb Yukon Gold Potatoes, chopped
3 cups Chicken or Vegetable Broth
Sea Salt
½ cup Heavy Cream (or Coconut Cream)
Heat olive oil in medium pot. Add garlic and onions, season with sea salt and pepper and sauté until fragrant; then, add celery and potatoes and continue to cook 10 minutes, until celery begins to soften. Add broth and adjust heat to let veggies simmer 20 minutes, or until soft.
Remove soup from heat and let cool slightly; transfer to blender and pulse until smooth. Return soup to pot and bring to low simmer; stir in heavy cream or coconut cream and season with sea salt and pepper, to taste. Garnish with celery leaves, drizzle with oil, and serve.
