Recipe courtesy of Curtis Aikens
Save Recipe Print
Total:
1 hr 20 min
Prep:
10 min
Cook:
1 hr 10 min

Ingredients

Directions

In a small saucepan add 1 cup celery, 1 cup carrots, 1 cup vegetable broth. Bring to a boil and cook until tender, about 4 minutes. Drain and reserve cooked vegetables. In a large saucepan, over medium high heat, melt butter. Add onions and saute until clear. Whisking, add flour, cook 2 minutes making sure flour does not brown. Add 5 cups vegetable broth and continue to whisk until mixture boils, making sure to reach the bottom of the pan. Add uncooked 1 cup celery and 1 cup carrots. Bring mixture to a boil, reduce heat, and simmer about 30 minutes. When cooked strain soup through a fine sieve into a clean pot reserving vegetables. In a blender puree vegetables with 1 1/2 cups of liquid. Stir puree into pot with liquid. Stir in cream, reserved vegetables. Heat and serve.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Boston Cream Pie

Recipe courtesy of Food Network Kitchen

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Albacore Tuna with Celery and Walnuts

Recipe courtesy of Geoffrey Zakarian

Senate Bean Soup

Recipe courtesy of Food Network Kitchen

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Skillet Apple Pie with Cinnamon Whipped Cream

Recipe courtesy of Trisha Yearwood

Curried Carrot Soup

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword