Cream of Celery Soup
Servings: 4 people
Ingredients
- 2 Tbs butter
- 2 TBS olive oil
- 5 large stalks of celery diced
- 2 large clove garlic minced
- 1/2 tsp thyme
- 1 medium onion diced
- 2 cups whole milk
- 2 cups chicken stock
- 1 tsp salt
- 3 Tbs cornstarch
- 1 bunch green onions chopped with green reserved
Instructions
- In a Dutch oven, melt butter and olive oil over medium low heat. Add celery, onion, white portion of green onions and salt. Cook partially covered for 8 minutes, stirring occasionally.
- Uncover the vegetables and add garlic. Continue cooking uncovered stirring occasionally for 8 minutes.
- In a separate bowl, combine milk, thyme and cornstarch. Stir until well combine and the mixture is smooth. Let stand for a few minutes.
- Once the vegetables are tender and soft, stir the milk mixture vigorously with a fork to make sure there are no clumps. Pour into the vegetable mixture and stir.
- Bring the soup to a boil and then reduce heat to a simmer. Add the chicken stock to thin. Continue to simmer for 25-30 minutes.
- Salt and pepper to taste. Garnish with green onions and serve.
