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Tarragon-Celery Soup
Tarragon-Celery Soup
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Creamy celery soup, infused with aromatic tarragon, perfect for a quick and cozy weeknight meal.
Ingredients:
  • 2 tablespoons salted butter
  • 1 bunch celery, thinly sliced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon ground white pepper
  • 0.5 teaspoon dried tarragon
  • 0.25 teaspoon cayenne pepper, or to taste
  • 2 cups milk
  • 2 cups chicken broth
  • 0.33333334326744 cup all-purpose flour
  • 1 tablespoon cornstarch
  • 0.25 cup dry sherry
Instructions:
  • In a large pot over medium-low heat, melt butter to coat the bottom. Add celery and onion, cook until onion is translucent and celery is softened, about 10-15 minutes. Keep heat low to avoid burning the butter or browning the onions. Add garlic, cook until aromatic, about 1 minute. Stir in salt, white pepper, tarragon, and cayenne.
  • Place a medium pot over very low heat and gently warm milk and chicken broth. Be careful not to boil or scald the mixture.
  • Mix the flour with the vegetables until no dry flour is visible. Add all but 1 cup of the warm liquid and gently simmer.
  • Whisk the cornstarch into the liquid until smooth. Pour the mixture over the vegetables, add sherry, and simmer gently until warmed and slightly thickened, approximately 10 minutes.
  • Puree half of the soup in a food processor or blender, then return it to the pot before serving.

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