Creamy Celery Soup

Ingredients

• 4 stalks Celery stalks (Trimmed and chopped)
• 4 cups Milk (Whole milk recommended for richness)
• 0.25 medium Onion (Finely chopped)
• 3 tablespoons Butter (Unsalted)
• 3 tablespoons All-purpose flour
• 0.5 teaspoon Salt (Or to taste)
• 0.25 teaspoon Black pepper (Freshly ground, or to taste)
• 0.5 cup Heavy cream

Instructions

1. 1Wash and chop the celery stalks into small pieces (about 1/2 inch). Finely chop the onion.
2. 2In a double boiler or a heatproof bowl set over a simmering pot of water, combine the chopped celery, onion, and milk. Cook for 20 minutes, or until the celery is tender.
3. 3In a separate saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 1-2 minutes until a smooth paste forms (a roux). Be careful not to brown the roux.
4. 4Gradually whisk the hot milk mixture into the roux, stirring constantly to prevent lumps from forming. Cook until the soup thickens slightly, about 5 minutes.
5. 5Season the soup with salt and pepper to taste. Stir in the heavy cream. Heat through gently, but do not boil.
6. 6Strain the soup into a tureen or individual bowls and serve immediately.