Celery Soup with Sourdough Croutons

Photo by http://www.flickr.com/photos/haynes/

3 teaspoons olive oil, divided
6 green onions, chopped
4 cups sliced celery with leaves
4 cups low-salt chicken broth
2 medium potatoes, peeled, cut into 1-inch pieces
1/4 teaspoon celery seeds
3 tablespoons whipping cream
3/4 cup 1/3-inch cubes sourdough baguette
2 tablespoons plain nonfat yogurt
1 teaspoon minced fresh tarragon plus 6 sprigs for garnish

Heat 1 tsp olive oil in large pot over medium-high heat. Add chopped green onions; sauté 2 min. Add sliced celery with leaves, broth, potato pieces, and celery seeds; bring to boil. Reduce heat to medium; cover and simmer until vegetables are tender, about 15 min. Working in batches, puree soup in blender until smooth. Return puree to pot. Stir in 3 Tb whipping cream. Season to taste with salt and pepper. Heat remaining 2 tsp oil in small skillet over med-high heat. Add sourdough baguette cubes; sauté until brown and crisp, 3-4 min. Season croutons to taste with salt and freshly ground black pepper. Mix 2 Tb plain nonfat yogurt and 1 tsp minced fresh tarragon in small bowl. Rewarm soup. Divide soup equally among 6 bowls. Drizzle each serving with tarragon yogurt sauce. Sprinkle each serving with sourdough croutons. Garnish with tarragon sprigs; serve immediately.

From Bon Appetit, Dec. 2009.