Celery Soup - Testing

1 - I got a bunch of aging celery from Ally who wasn't going to use it, and I thought I should figure out a soup to make with it. So here it is, a bit of a Frankenstein with a lot of my own ideas in there, so no links to anyone else. I discovered it is a classic UK recipe, and I got from Mrs Beatton's book that it's seasonable from September to March (well, in the UK)! Fun!

1 tbsp Olive oil

1 onion, large chopped

3 garlic cloves, minced

2 lbs celery, see instructions

1 lb potatoes, chopped

4 cups vegetable stock

1 tsp salt

1/4 tsp pepper

OPTIONAL dash of nutmeg

Handful fresh parsley

1. Heat the oil in a large pot over medium heat. Add the onion and cook until soft and translucent, about 5–7 minutes. Toss in the garlic and cook about 1 minute, until the sharp aroma softens.
2. Meanwhile, separate the tougher outer celery branches and chop about the same size as the potato. Reserve the tender inner branches (how much?) to chop into small dice to add later.
3. Throw in the celery and potato, let it sweat for a minute or two before adding the stock. Simmer until tender, about 10 to 15 minutes. 
4. Run the veg through a sieve and put the veg in a food processor and process until perfectly smooth.
5. Add the small chopped tender celery along with the salt, pepper and nutmeg and simmer for half an hour. 
6. Seasonable from September to March. 
7. Garnish with parsley if desired.