Cream of Celery Soup
Submitted by: Mayte Diaz, Director, Office of General Services
1/4 cup butter 1 small yellow onion, finely chopped (about 1 cup) 2 cups very finely chopped good quality flavorful celery (about 5 large ribs, organic recommended for optimal flavor) 1 large clove garlic, minced 1/3 cup all-purpose unbleached flour 1 1/2 cups good quality chicken broth 1 1/2 cups whole milk (or use 3/4 cup milk and 3/4 cup cream for even tastier results) 1 teaspoon salt 1/2 teaspoon sugar 1/8 teaspoon freshly ground pepper
Melt the butter in a Dutch oven or heavy stock pot over medium-high heat and cook the onions, celery, and garlic until soft and translucent, 5–7 minutes. Add the flour and cook for another minute.
Add the chicken broth and milk/cream and stir until the mixture is smooth.
Increase the heat and bring it to a simmer. Reduce the heat to medium, add the remaining ingredients, and simmer, uncovered, for 15 minutes. Add salt to taste.
If using as a base for other recipes, this soup will keep in the fridge for at least 3–4 days.