Ingredients
Vegetables and Aromatics
- 2 Tablespoons salted butter
- 1 cup chopped onion
- 3 cups chopped celery
- 1½ teaspoons crushed garlic
Thickening and Liquids
- 2 Tablespoons all purpose flour
- 2 cups chicken stock
- 1 cup milk
- 1 cup heavy cream
Herbs and Seasonings
- 3-4 sprigs thyme (or 1/8 teaspoon dried thyme)
- Salt and pepper, to taste
Instructions
- Melt Butter and Cook Vegetables: In a medium stockpot, melt the salted butter over medium heat. Add the chopped onion, celery, and crushed garlic, cooking until the vegetables are translucent and fragrant, about 10 minutes.
- Add Flour and Stock: Stir in the all-purpose flour to coat the vegetables, then gradually add the chicken stock while stirring to avoid lumps, creating a base for the soup.
- Add Dairy and Herb: Mix in the milk, heavy cream, and the sprigs of thyme. Bring the mixture to a gentle simmer to incorporate the flavors.
- Puree the Soup: Using a stick blender, puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a traditional blender and blend until silky, exercising caution due to the hot liquid.
- Simmer and Season: Return the pureed soup to medium-low heat and cook for 15-20 minutes, stirring frequently to prevent sticking. Remove the thyme sprigs and season with salt and pepper to taste before serving.
Notes
- You can make this soup vegetarian by using vegetable broth instead of chicken stock.
- To make it gluten free, substitute the flour with corn starch, but add the corn starch at the end of cooking rather than at the beginning.
- If fresh thyme is not available, use 1/8 teaspoon dried thyme as a substitute.
- If you do not have a stick blender, a traditional blender works, but blend carefully because the soup will be hot.
- This soup keeps well when refrigerated and can be reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
