1 teaspoon butter
2 teaspoons vegetable oil
2 cups celery, roughly chopped
1/4 cup onions, roughly chopped
3 tablespoons flour
1 1/2 cups chicken stock
1 1/2 cups heavy cream
Salt and pepper to taste
Pinch of dried thyme
Pinch of dried oregano
Pinch of dried tarragon
2 teaspoons 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
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