Ingredients

• 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 stalks, organic recommended for optimal flavor).
• 1 large clove garlic, minced
• ⅓ cup all-purpose unbleached flour or tapioca flour
• 11/2 cups good quality chicken broth
• 11/2 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
• ⅛ teaspoon freshly ground pepper

Directions

1. Melt the butter in a Dutch oven 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.

2. If using as a base for other recipes, this soup will keep in the fridge for at least 3-4 days

Email to a friend | Print this recipe | Back