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Recipe courtesy of Jim Coleman

Show: Chef Du Jour

Episode: Jim Coleman

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Total:: 45 min
Prep:: 15 min
Cook:: 30 min

Yield:: 4 servings

Level:: Easy

Ingredients

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

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

My Private Notes

Name: Creamy Celery Soup
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 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