Serves 8 – 10
10 Cups chicken stock or broth
3 pounds celery, stalks cleaned and cubed
2 pounds russet potatoes, peeled and cubed
2 1/8 cups milk
1/2 cup coconut syrup
1/2 cup heavy cream
1 1/2 teaspoon celery salt
1 teaspoon white pepper
1 cup (2 sticks) butter
Finely chopped parsley for garnish
In a quart stock pot bring chicken broth to a boil.
In a food processor puree the celery and potatoes until very smooth. Add the puree to the boiling both and beat with a wire whisk for 2 minutes. Add the milk and coconut syrup. Bring the soup to a fast boil, then reduce the heat to low and let it simmer. Add the celery salt and pepper, and stir to blend. Cover the pot and let the soup simmer for 40 minutes, string frequently.
Remove the pot from the heat. Pour the soup through a strainer into a 4-quart bowl. Discard the heavy puree. Cut the butter into 1/2 inch cubes and add it to the soup. Whip the soup until the butter is dissolved. Ladle it into individual soup bowls.
Pour the soup into soup bowls and sprinkle with parsley.