Cream of Celery Soup
An oldie but a goodie.
INSTRUCTIONS
Heat a large saute pan over medium-low heat. Add 2 tablespoons butter and cook the celery and onion until they're translucent and soft. Pour the onion and celery mixture into a food processor or blender and puree until they reach your desired consistency.
Add the remaining 2 tablespoons butter to the pan and add 2 tablespoons of flour and cook the flour paste for at least one minute. Add the vegetables to the flour paste, then begin to add the vegetable or chicken stock to the pot. Turn the heat up to medium- high heat. When the soup begins to bubble, reduce heat, and add sherry and heavy cream. Stir to incorporate the heavy cream and sherry. Add salt and pepper to taste. Serve.
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