Creamy Chinese Celery Soup

Ingredients

• 6 slices crusty baguette (1/4-inch-thick)
• 0.3 teaspoon pepper black
• 2 bunches celery chinese cut into 2-inch pieces ()
• 0.5 cup wine dry white
• 1 leaves parsley fresh chinese
• 0.5 cup cup heavy whipping cream 
• 6 servings kosher salt to taste
• 1 medium leek white green chopped ( and pale parts only)
• 32 fl. oz. chicken broth low-sodium
• 0.3 cup olive oil extra virgin extra-virgin
• 1 medium baking potatoes (baking)
• 0.5 teaspoon salt 
• 0.5 cup shallots chopped
• 2 tablespoons butter unsalted

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• sieve
• blender

Directions

1. Wash leek well in a bowl of cold water, then lift out and drain well. Peel and chop potato. Cook shallot in butter and oil in a 3-quart heavy saucepan over moderate heat, stirring, until softened, about 2 minutes.
2. Add leek and cook, stirring, until softened, about 5 minutes.
3. Add celery and potato and cook, stirring, 2 minutes.
4. Add wine and boil 1 minute.
5. Add broth and simmer, covered, until celery is very tender, about 1 hour.
6. Purée soup in batches in a blender until very smooth (use caution when blending hot liquids), then pour through a large medium-mesh sieve into a bowl, pressing hard on solids. Discard solids.
7. Transfer soup to cleaned saucepan, then stir in cream, salt, and pepper and heat over low heat until hot. Thin with water if desired.
8. Preheat oven to 350°F.
9. Brush baguette slices with oil and season generously with kosher salt and pepper. Arrange in 1 layer on a baking sheet, then bake in middle of oven until golden brown and crisp, 12 to 15 minutes.
10. Serve soup topped with croutons.
11. • Soup can be made 1 day ahead and cooled, uncovered, then chilled, covered. • Croutons keep in an airtight container at room temperature 2 days.