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Cream of Celery Soup

Print Recipe
Course Soup
Cuisine American

Ingredients
  

  • 2 cups chopped celery
  • 1 cup chopped onion
  • 4 tablespoons butter – divided in half
  • 2 tablespoons flour
  • 1 quart chicken stock
  • 1/4 cup heavy cream
  • 1/4 cup dry Sherry – optional Salt and pepper to taste

Instructions
 

  • In a large pot, saute chopped celery and onions in 2 tablespoons of butter over medium-low heat until onions are translucent and celery is soft.
  • Puree mixture in food processor or blender until they are at desired consistency (you may prefer your soup textured or more creamy).
  • Place 2 tablespoons of butter in a large pan and add 2 tablespoons of flour.
  • Cook the flour paste for at least one minute.
  • Add pureed vegetables to flour paste, and then begin to add chicken stock to the pot.
  • Turn up heat to medium-high.
  • When the soup begins to bubble, reduce heat; add sherry and heavy cream.
  • Stir to incorporate well and season to taste with salt and pepper.
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