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Creamy Celery Soup

1 ts Butter
2 ts Vegetable oil
2 c Celery; roughly chopped
1/4 c Onions; roughly chopped
3 tb Flour
1 1/2 c Chicken stock
1 1/2 c Heavy cream
Salt and pepper to taste
1 Pinches dried thyme
1 Pinches dried oregano
1 Pinches dried tarragon
2 ts Celery seeds; toasted and ground
Celery leaves for garnish


In a medium sauce pot, melt the butter with the oil and saute the celery and onion for approximately 1 1/2 minutes or until translucent. Add the flour and blend together to make a roux. Add chicken stock and bring to a boil and whisk until it becomes lightly thickened and vegetables are tender Add the heavy cream and blend well together with a mixer.

Add the remaining ingredients and puree soup in a blender in batches. Serve garnished with celery leaves.

S: 4 servings


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