Celery Potato Barley Soup

Step 1: Vegetables and Broth ... Add the broth, 3 cups of the celery, leeks, potato, thyme, chervil, bay leaf, a pinch of salt and pepper; and, bring to a light boil. Reduce the heat to a simmer; and cover 30 minutes until all the vegetables are tender.

Step 2: Puree ... I like to use my immersion blender for this; but, you can also use a regular blender - by doing it in batches. Pureeing in a blender ... you can't overfill. You need to puree it in batches. And, please remember to remove the bay leaf first. Return the pureed soup, if using the blender - to the pot.

Step 3: Finish ... Bring the pureed soup back up to a light boil; and, add the remaining 2 cups of celery, barley, and any salt and pepper if needed. Lower the heat to medium low; and, cook 8-12 minutes, until the celery and barley are both tender. A little crisp tender on the celery is ok; but, you do want the barley tender.

Step 4: Serve and ENJOY! ... Add the lemon juice, and stir to combine. Then, ladle in your favorite cup or bowl; and, garnish with the celery leaves chopped up with the fresh basil, and a lemon slice. Make sure to serve with crusty bread.