Celery Cream Soup

By Bostoncook

Ingredients

• 3 tbsp butter
• 1 1/2 lbs celery ribs, sliced
• 2 onions, chopped
• 3 cloves garlic, minced
• 3 tbsp flour
• 6 cups chicken broth
• 1 bay leaf
• 1 cup half and half, lowfat
• 1 tbsp lemon juice
• 3 dashes hot sauce (3 to 4)
• salt and white pepper
• celery leaves, for garnish

Details

Servings 6

Preparation

Step 1

1. In a large sauce pan, melt butter, add celery, onions, and garlic. Cook over medium low heat until soft.

2. Add flour and cook 1-2 minutes over low heat. Add chicken broth and bay leaf, bring to a boil reduce heat, cover and simmer 30 minutes.

3. Remove bay leaf, puree (in small batches) in a blender or processor. Add cream, lemon juice, hot sauce, salt and pepper. Reheat and simmer 5 minutes. Garnish with celery leaves

Notes: So, so good! Light and flavorful - and very, very easy. Served with homemade garlic croutons on top and didn't puree the soup very much. Super. Used lowfat half and half instead of cream