6 cups (1.5 litres) celery, cut into pieces

1 small leek, thinly sliced

1 clove garlic, finely chopped

2 tablespoons (30 ml) butter

3 cups (750 ml) water

2 cups (500 ml) vegetable or chicken broth

1 medium potato, peeled and cubed

1/2 teaspoon (2.5 ml) celery salt

Ice cubes

1/2 cup (125 ml) 35% cream, whipped

Celery seeds and leaves, for garnish

Salt and pepper

In a large saucepan, soften the celery, leek, and garlic in the butter. Add the water, broth, potatoes, and celery salt. Bring to a boil and simmer for about 20 minutes or until the vegetables are tender.

In a blender, purée the soup until smooth. Strain. Refrigerate for 4 hours or until the soup is cold. Add broth, if needed, and adjust the seasoning. Pour into bowls or cups. Add an ice cube. Garnish with a dollop of whipped cream, some celery seeds, and leaves.

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