Celery is often over looked as a main ingredient, but in soups, celery can be the star of the show!
Melt two tablespoons butter in a 4 to 5-quart pot on medium heat. Add the diced onion, the leeks, and 5 cups of the chopped celery.
Cook on medium heat for 10 minutes until softened. Add the minced garlic and cook for a minute more.
Add stock, bay leaves, salt, then simmer:
Add the chicken stock and bay leaves to the pot. Taste for salt and add salt if needed.
Increase heat to bring to a boil, reduce heat to low, and cover to maintain a simmer. Simmer for 15 minutes.
Braise remaining celery to soften.
While the soup is simmering, prepare the extra celery that will be added next.
In a separate small sauté pan, melt 1 tablespoon of butter on medium heat. Add 1 1/2 cups diced celery to the butter.
Spoon 1/2 cup of the simmering stock from the soup pot into the sauté pan. Simmer on low for 5 or 6 minutes to soften the celery. Set aside.
Remove bay leaves
Using an immersion blender, blend until smooth
Stir in the cream and the braised diced celery:
Top each cup of soup with a soft poached egg
Taste for salt and add more if needed. Sprinkle with freshly ground black pepper and chopped parsley to serve