Creamy Celery Soup

Ingredients

• 2 stalks Celery (Cut into 1/2 inch pieces)
• 1 Bay leaf
• 1 cup All-purpose flour
• 4 cups Milk
• 1 teaspoon Salt (Or to taste)
• 2 tablespoons Butter
• 0.5 Onion (Chopped)
• 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 onion and celery and sauté until softened, about 5 minutes.
2. 2Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute to create a roux.
3. 3Gradually whisk in the milk, ensuring there are no lumps. Add the bay leaf. Bring to a simmer, stirring occasionally.
4. 4Reduce heat to low and simmer for 15 minutes, stirring occasionally, until the soup has thickened slightly. Remove the bay leaf. Season with salt and pepper to taste.
5. 5For a smoother soup, use an immersion blender to blend until smooth. Alternatively, carefully transfer the soup to a regular blender and blend in batches.
6. 6Serve hot. Garnish with fresh herbs like parsley or chives, if desired.