Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.