Enjoy this creamy onion-style soup with crusty French-style bread.
Serves 4-6
Cut the root end off of the leeks. Trim the green part off. Split length-wise. Slice thinly across the grain. Soak in water for 20 minutes. Melt the butter in a heavy soup pot. Add the leeks, celery, and onions. Cook until just soft. Add the broth, bring to a boil, reduce the heat, cover, and simmer about one hour. Allow to cool slightly. Carefully puree the soup (in small batches) in a food processor. Return to the pot. Whisk in the cream and simmer 10 minutes. Check the seasonings. Serve warm.