Season with salt and pepper and cook, stirring occasionally, until leeks are bright green and totally softened, 8 to 10 minutes. Add celery, and season with salt and pepper. Add white wine, and cook until reduced by about three-quarters, 3 to 4 minutes. Place bread in a large bowl (you want a lot of room for mixing, so go big), and add the leek and celery mixture, parsley, chives and marjoram. Scatter with celery leaves, if using, and serve.

Source: New York Times November 12, 2021 11:03 UTC