Broccoli, cheese, and mushroom-stuffed chicken breasts. For a hearty and full supper, serve with roasted potatoes and a salad.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
- ½ teaspoon dried tarragon
- ¼ teaspoon cayenne pepper, or to taste
- 2 cups milk
- 2 cups chicken broth
- ⅓ cup all-purpose flour
- 1 tablespoon cornstarch
- ¼ cup dry sherry
Instructions
- Place a large pot over medium-low heat. Add butter and melt to coat the bottom of the pot. Add celery and onion; cook, stirring occasionally, until onion is translucent and celery is softened, 10 to 15 minutes. Keep the heat low enough so that the butter does not burn and onion does not brown or caramelize. Add garlic; cook and stir until aromatic, about 1 minute. Stir in salt, white pepper, tarragon, and cayenne.
- Meanwhile, place a medium pot over very low heat. Add milk and chicken broth and allow to warm slowly. Do not allow to boil or scald.
- Stir 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.
- Whisk cornstarch into the remaining cup of liquid until there are no lumps. Add the cornstarch mixture to the vegetables. Stir in sherry. Bring to a simmer and cook over low heat until warm throughout and slightly thickened, about 10 minutes.
- Blend half of the soup in the bowl of a food processor or blender, then add back into the pot and serve.
- You can use almond milk instead of regular milk.
- You can also blend all or none of the soup.
Nutrition Facts
| Calories | 220 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 5 g |
| Sodium | 1455 mg |
| Sugars | 10 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
WOW! This was terrific! We had tons of celery I needed to use up. Many thanks for a wonderful new recipe I have added to my favorites. AMAZING flavor! Truly AMAZING. I did not use Sherry. And it was still AMAZING.
I tried this soup as an experiment. I was delightfully surprised. I did not have sherry so I used apple cider vinegar as suggested when I googled it. If you choose to use apple cider vinegar cut the amount required in half. I also added extra freshly ground pepper at the table. I used my immersion blender to cream the soup but left some pieces to create texture for eating. My family enjoyed it. I gave it 4 stars because I didn’t have sherry.
Excellent recipe. I had a stalk of organic celery that was so lovely and fresh I wanted to use it while it was perfect. Instead of the chosen spice I used one tsp of a blend ;basil, marjoram, thyme, parsley, rosemary, fennel, and mint. I used potato flakes for convenience, and at the end, 1/2 cup of fat free Greek yoghurt. It is delicious!! 5*****
We loved this soup! I didn’t use Cayenne. There is plenty of delicious flavour without it. Be patient as it takes awhile to thicken. Thanks for this delicious recipe. It is yummy!!!
This recipe was very good. I used a handheld blender to thicken the whole soup, but the consistency itself even before blending it was creamy enough. Will make it again especially as it is an excellent recipe for preventing food waste that on top is fast and easy to make plus most of the ingredients are available in any pantry. Thank you for submitting it!