Cream of Celery Soup

Ingredients

• 4 stalks Celery stalks (Chopped)
• 0.5 Onion (Chopped)
• 2 tablespoons Butter
• 2 tablespoons All-purpose flour
• 4 cups White Stock (See instructions for White Stock below)
• 1 cup Milk
• 0.5 cup Heavy cream
• 0.5 teaspoon Salt (Or to taste)
• 0.25 teaspoon Black pepper (Or to taste)

Instructions

1. 1In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped celery and onion and sauté until softened, about 5 minutes.
2. 2Sprinkle the flour over the softened vegetables and cook, stirring constantly, for 1-2 minutes to create a roux.
3. 3Gradually whisk in the white stock, making sure to break up any lumps. Bring to a simmer, then reduce heat and simmer for 20 minutes, or until the celery is very tender.
4. 4Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
5. 5Return the blended soup to the pot. Stir in the milk and cream. Season with salt and pepper to taste. Heat gently, but do not boil.
6. 6Serve hot and enjoy!
7. 7To make White Stock: Use chicken or veal bones. Cover with cold water and simmer gently for several hours, skimming off any scum that rises to the surface. Strain the stock and let it cool. Remove any fat from the surface before using. The longer it simmers, the richer the flavor.