Coconut Cream of Celery Soup

Ingredients:

• 1 cup Chicken Broth
• 3 lb Celery Stalk - cubed
• 2 lb Russet potato - pealed and cubed
• 17 Fluid oz. milk
• 1/2 cup Heavy Cream
• 1/2 cup Coconut syrup
• 1 1/2 teaspoon White Pepper
• 8 oz Unsalted butter
• Parsley - finely chopped

Steps:

1. Add chicken stock in 4 quart pot. Bring to a boil. Puree celery and potato in food processor until very fine. Add puree into boiling chicken broth and beat with whip for 2 minutes.
2. Add milk and heavy cream, and coconut syrup. Stir. Bring to a fast boil, then reduce heat to low and let simmer. Add celery salt and white pepper. Stir. Cover pot and let simmer for 40 minutes. Stir frequently.
3. Remove pot from stove. With a 2 oz. ladle force liquid through a fine sift into a 4 quart bowl. Discard heavy puree in sift.
4. Cut butter into 1/2 inch cubes. Add to cream of celery in the bowl. Whip until butter has dissolved. Sprinkle a little parsley on each serving.