SERVES: 6 | PREP TIME:
2 tablespoons butter
1 medium bunch of celery, stalks removed, washed and roughly chopped, reserving the celery leaves for garnish
6 scallions, roots removed and green and white parts roughly chopped
1 clove garlic, minced
2 tablespoons all-purpose flour
5 cups chicken broth, or more as needed
1/4 cup heavy cream
1 tablespoon lime juice
2 ounces blue cheese, crumbled
salt and pepper to taste
Place a large saucepan over medium heat. Add the butter followed by the celery, scallions, salt, and pepper. Cook until the scallions begin to soften. Add the garlic and sprinkle in the flour, stirring frequently for 2 minutes more. While stirring briskly, slowly pour in the chicken broth a little at a time. Bring the soup to a boil, then reduce to a simmer and cook until the celery becomes very tender, about 25 minutes.
Using a blender and working in small batches or using an immersion blender, puree the soup until smooth. Add more broth, if needed, to achieve your desired consistency. Strain the soup and return it to a clean large saucepan. Place the soup over medium heat and stir in the cream and lime juice. Taste and season the soup with salt and pepper, as needed. Warm the soup until heated through. Ladle the soup into bowls, top with an even amount of blue cheese and a few celery leaves on each bowl, then serve.