CREAM OF CELERY SOUP – March 29 – National Celery Month

Serves 4

[ingredients title=”Ingredients”]

• 1 ½ cups half and half
• ½ cup butter
• 1 small yellow onion, diced
• 2 ½ cups chopped celery, diced
• 1 teaspoon salt
• 1 large clove garlic
• ½ teaspoon pepper
• ½ cup all-purpose flour
• 1 ½ cups chicken broth

[/ingredients]

[directions title=”Instructions”]

1. In a small pan heat the half and half.  Start on low and slowly bring it to medium-high stir often.
2. Melt butter in a large pan over medium heat and add onion, celery, and salt.  Cook until soft. Add the garlic, pepper, and flour then mix.  When combined and chicken broth and turn up to medium-high stirring occasionally.  Add the half and half to the large pan and reduce the heat to medium. Simmer uncovered for 15 minutes stirring occasionally.  If you want the soup creamier use an immersion blender. 

[/directions]