| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy, Grains |
|
Dujour05, New |
1 |
servings |
INGREDIENTS
| 1 |
ts |
Butter |
| 2 |
ts |
Vegetable oil |
| 2 |
c |
Celery; roughly chopped |
| 1/4 |
c |
Onions; roughly chopped |
| 3 |
tb |
Flour |
| 1 1/2 |
c |
Chicken stock |
| 1 1/2 |
c |
Heavy cream |
|
|
Salt and pepper to taste |
| 1 |
|
Pinches dried thyme |
| 1 |
|
Pinches dried oregano |
| 1 |
|
Pinches dried tarragon |
| 2 |
ts |
Celery seeds; toasted and ground |
|
|
Celery leaves for garnish |
INSTRUCTIONS
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.
Add the remaining ingredients and puree soup in a blender in batches.
Serve garnished with celery leaves.
S: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9356
Converted by MM_Buster v2.0l.
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