1) Separate the celery stalks and rinse them. Slice up the 4 softest celery stalks in the middle finely and put them aside until needed later on.

2) Then chop up the remaining tougher stalks and greener celery leaves. Peel and chop the onion and garlic. Add the butter to a high pan and place it over medium-high heat until the butter has melted. Then add the chopped onion and garlic.

3) Stir and cook for about 4 minutes until the onion is transparent. Then add the chopped celery and leaves. Add the bay leaves as well. Season with a good pinch of pepper and salt.

4) Stir well and cook for 3 more minutes. Now pour in the warm stock.

5) Bring the soup to a good boil and then turn the heat back down to medium. Cook the celery for 8 to 10 minutes. Remove the bay leaves and blend or mix the celery soup after that.

6) Pour the soup through a sieve or colander until fully drained. You should end up with a greenish pulp. Discard that.

7) Bring the strained soup back to a light simmer and pour in the heavy cream. Also add the softer sliced celery stalks you kept aside in the beginning.

8) Stir and cover the pan. Simmer for another 4 minutes. In the meantime dice up the old bread and transfer it to a non-stick pan. Don’t add any oil or butter. Roast the bread until crunchy and a little browned.

9) Take the celery soup off the heat and divide it over deep bowls. Sprinkle with the bread croutons. Serve hot.