Homemade Cream of Celery Soup

Here is a simple, made-from-scratch recipe delicately flavored with fresh, tiny-minced celery and supported by a rich cream base.

Homemade Cream of Celery Soup

4 TBS extra virgin olive oil
3 ribs and one inner rib celery, chopped
1/2 small sweet onion, chopped
4 TBS all-purpose flour (I like King Arthur's all-purpose flour)
3/4 cup chicken or light-colored vegetable stock
3/4 cup room temperature milk

Puree or mince celery and onion in food processor until tiny. Heat oil in a medium sized pot over medium-low to medium heat. When oil is hot, add celery and onion and saute gently until soft. Slowly mix in flour, mixing very well to avoid lumps. It will look like a big, green pancake of roux. Stir while cooking until it begins to color slightly. Slowly whisk in broth, and stir until smooth. Slowly whisk in milk. Let mixture cook without boiling until thickened the way you like it.

Garnish with celery tops, fresh parsley or lemon balm. Serve with butter crackers.
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