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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1 teaspoon butter |
2 teaspoons vegetable oil |
2 cups celery, roughly chopped |
1/4 cup onions, roughly chopped |
3 tablespoons flour |
1 1/2 cups chicken stock |
1 1/2 cups heavy cream |
salt and pepper to taste |
pinch of dried thyme |
pinch of dried oregano |
pinch of dried tarragon |
2 teaspoons celery seeds, toasted and ground |
celery leaves for garnish |
Directions:
1. In a medium sauce pot, melt the butter with the oil and saute the celery and onion for approximately 1 1/2 minutes or until translucent. Add the flour and blend together to make a roux. Add chicken stock and bring to a boil and whisk until it becomes lightly thickened and vegetables are tender Add the heavy cream and blend well together with a mixer.
2. Add the remaining ingredients and puree soup in a blender in batches. Serve garnished with celery leaves
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