This incredibly smooth and satisfying soup has two unique ingredients: celery seeds and sherry vinegar. Both of which are added to a roasting pan chock full of sliced celery, garlic cloves, and olive oil.  The celery and garlic roast in the oven until tender, and then are pureed along with chicken stock and heavy cream until smooth and irresistibly creamy.  A topping of crispy strips of prosciutto as garnish, as well as some celery leaves, elevate this soup to restaurant status.

Tagged: celery, celery and garlic soup, celery leaves, celery soup, chicken stock, crispy prosciutto, Fine Cooking, Fine Cooking magazine, garlic, heavy cream, prosciutto, roasted celery, roasted garlic, sherry vinegar, soup