Recipe courtesy of Jim Coleman
Show: Chef Du Jour
Episode: Jim Coleman
Total:
45 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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

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