This is a wonderfully creamy soup to serve on a cold fall or winter day.
Cream of Celery Soup
- ¼ cup butter
- 1 small yellow onion (about 1 cup) finely chopped
- 2 cups celery, very finely chopped
- 1 large garlic clove, minced
- ⅓ cup flour
- 1½ cup chicken broth
- 1½ cup whole milk
- 1 tsp. salt
- ½ tsp. sugar
⅛ tsp. freshly ground pepper
Melt butter in Dutch oven over medium-high heat. Add the onion, celery, and garlic. Cook until soft and translucent, about 5-7 minutes.
Stir in flour and cook for another minute. Flour may brown a little but that is okay.
Whisk the mixture as broth and milk are slowly added to prevent clumps from forming. Increase the heat and bring to a simmer.
Reduce heat to medium, add the salt, sugar, and pepper. Simmer uncovered for 15 minutes, stirring occasionally to prevent sticking.
Chris Pavesic is a fantasy author who lives in the Midwestern United States and loves Kona coffee, steampunk, fairy tales, and all types of speculative fiction. Between writing projects, Chris can most often be found reading, gaming, gardening, working on an endless list of DIY household projects, or hanging out with friends.
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