Leeky, Creamy "Chicken"-and-Dumpling Stoup (Veggie Style)

This recipe has been adapted from Rachel Ray's magazine. The original uses chicken and chicken broth. I substituted the chicken with tofu or the vegetarian chicken and used vegetable broth in place of the chicken broth.

Ingredients

2 tablespoons extra-virgin olive oil (EVOO)
3 leeks, white and tender green parts split lengthwise and thinly sliced crosswise
5 ribs celery from the heart with leafy tops, thinly sliced
1 bay leaf
Salt and Pepper
One 32-ounce container (4 cups) vegetable broth
2 cups heavy cream
1 pound of veggie chicken or 16oz tub of firm tofu
2 packages of fresh gnocchi (about 24 oz)
1/2 cup chopped fresh flat leaf parsley
3 tablespoons dry sherry (optional)
1 teaspoon sweet smoked paprika

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1. In a Dutch oven or soup pot, heat the EVOO, 2 turns of the pan, over medium heat. Add the leeks, celery, bay leaf and salt and pepper to taste and cook until the vegetables are softened, about 5 minutes.

2. Add the broth and bring to a boil, about 3 minutes. Stir in the cream, lower the heat and simmer until the soup bubbles at the edges. Add the "chicken" or tofu and gnocchi and cook for 5 minutes. Remove the bay leaf. Stir in the parsley, sherry if using, and paprika. Serve hot.