1 1/2 lbs celery ribs and leaves (I used fresh from the garden) chopped
2 large onions, chopped
3 large carrots, chopped
3 large cloves garlic, chopped
3 tablespoons flour
3 cans of chicken broth (reduced sodium)
2 bay leaves (more if you like)
1 cup heavy cream
1 tablespoon lemon juice
3 - 4 dashes Sriracha sauce (more to your preference)
salt (to taste)
pepper (to taste)
celery leaves (for garnish)
In a large soup pot, melt butter, add celery, carrots, onions, and garlic.
Simmer covered over medium low heat until soft.
Add flour and cook 1-2 minutes over low heat.
Add chicken broth and bay leaves, bring to a boil reduce heat, cover and simmer 30 minutes.
Remove bay leaves, puree (in small batches) in a blender or processor.
Add cream, lemon juice, hot sauce, salt and pepper.
Reheat and simmer 5 minutes.
Garnish with celery leaves.
3 large cloves garlic, chopped
3 tablespoons flour
3 cans of chicken broth (reduced sodium)
2 bay leaves (more if you like)
1 cup heavy cream
1 tablespoon lemon juice
3 - 4 dashes Sriracha sauce (more to your preference)
salt (to taste)
pepper (to taste)
celery leaves (for garnish)
In a large soup pot, melt butter, add celery, carrots, onions, and garlic.
Simmer covered over medium low heat until soft.
Add flour and cook 1-2 minutes over low heat.
Add chicken broth and bay leaves, bring to a boil reduce heat, cover and simmer 30 minutes.
Remove bay leaves, puree (in small batches) in a blender or processor.
Add cream, lemon juice, hot sauce, salt and pepper.
Reheat and simmer 5 minutes.
Garnish with celery leaves.
Food.com (modified from original recipe)
Serves 6
