Tarragon-Celery Soup recipe
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Ingredients
- 2 tablespoons salted butter 1 bunch celery, thinly sliced 1 medium yellow onion, diced 3 cloves garlic, minced 1 teaspoon salt 1 teaspoon ground white pepper ½ teaspoon dried tarragon ¼ teaspoon cayenne pepper, or to taste 2 cups milk 2 cups chicken broth ⅓ cup all-purpose flour 1 tablespoon cornstarch ¼ cup dry sherry
Nutrition Info
- 219.7 caloriescarbohydrate: 26.3 gcholesterol: 28.1 mgfat: 8.9 gfiber: 2.9 gprotein: 7.3 gsaturatedFat: 5.3 gservingSize: -sodium: 1454.8 mgsugar: 9.8 gtransFat: : -unsaturatedFat: : -
Directions Tarragon-Celery Soup
Directions
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Place a large pot over medium-low heat. Add butter and melt to coat the bottom of the pot. Add celery and onion, cook, stirring occasionally, until onion is translucent and celery is softened, 10 to 15 minutes. Keep the heat low enough so that the butter does not burn and onion does not brown or caramelize. Add garlic, cook and stir until aromatic, about 1 minute. Stir in salt, white pepper, tarragon, and cayenne.
Meanwhile, place a medium pot over very low heat. Add milk and chicken broth and allow to warm slowly. Do not allow to boil or scald.
Stir flour into the vegetable mixture until no dry flour remains. Pour in all but 1 cup of the warm liquid and bring to a low simmer.
Whisk cornstarch into the remaining cup of liquid until there are no lumps. Add the cornstarch mixture to the vegetables. Stir in sherry. Bring to a simmer and cook over low heat until warm throughout and slightly thickened, about 10 minutes.
Blend half of the soup in the bowl of a food processor or blender, then add back into the pot and serve.