Tarragon-Celery Soup

1. 1

   Set a large pot over medium-low heat. Add the butter and melt it to coat the bottom of the pot.

2. 2

   Add the celery and onion; cook, stirring occasionally, until the onion is translucent and the celery is softened, 10 to 15 minutes.

3. 3

   Keep the heat low so the butter does not burn and the onion does not brown or caramelize.

4. 4

   Add the garlic; cook and stir until fragrant, about 1 minute.

5. 5

   Stir in the salt, white pepper, tarragon, and cayenne.

6. 6

   Meanwhile, set a medium pot over very low heat. Add the milk and chicken broth and warm them slowly.

7. 7

   Do not let the liquid boil or scald.

8. 8

   Stir the flour into the vegetable mixture until no dry flour remains. Pour in all but 1 cup of the warm liquid and bring to a low simmer.

9. 9

   Whisk the cornstarch into the remaining cup of liquid until smooth with no lumps.

10. 10

    Add the cornstarch mixture to the vegetables. Stir in the sherry. Bring to a simmer and cook over low heat until warmed through and slightly thickened, about 10 minutes.

11. 11

    Blend half of the soup in a food processor or blender, then return it to the pot and serve.

• Calories 194.29 kcal Moderate
• Protein 7.38 g Moderate
• Carbs 26.02 g Moderate
• Total Fat 5.67 g Moderate
• Saturated Fat 3.51 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 18.04 mg Moderate
• Sodium 745.74 mg High
• Fiber 3.92 g Moderate
• Sugar 10.38 g High
• Added Sugar 0.0 g Low Source
• Calcium 241.43 mg Moderate
• Iron 1.25 mg Low Source
• Potassium 675.3 mg Moderate
• Vitamin A 112.92 mcg_rae Moderate
• Vitamin C 5.03 mg Low Source
• Vitamin D 1.34 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Celery
• Sulfites
• Corn 🌽
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷