When Winter’s threads weave their way ’round your bones, nothing, no nothing will do but a bowl soup. This one’s a tummy snuggler so expect to cozy on down with your beloved.
2 Tbsps. Olive Oil plus 2 Tbsps. Butter
4 Stalks of Celery, chopped
1 Large Onion, sliced thinly
2 Large Potatoes, peeled and cubed
6 cups Low Sodium or Homemade Chicken Broth
1 Tbsp. Fresh Tarragon, chopped
½ tsp. Salt or to Taste and ½ tsp. Pepper
1 cup Cream
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In a large cooking pot, heat oil, add celery and sauté, when nearly translucent add onions and cook them til nearly soft. Add potato cubes, stir. Pour in broth, add seasonings and bring to a boil. Add butter then reduce to a simmer for 20 minutes or so, until veggies are tender. Turn off heat.
Too the cream, add a little soup and stir to warm through. Then, pour the warmed cream into the soup. Don’t let it boil or the cream will separate.
Serve as is, if you want it hearty. If you want it smooth and silky, blitz in the blender, leave the lid slightly ajar for the heat to escape. Feeds 4-5.
Luxed Up; Float a piece of French Bread topped with mozzarella or provolone that’s been broiled to a melted golden brown!
Extra Luxe; Add 1 lb. of boneless fish filets during the simmer stage. Salmon is extraordinary. Swai is suitable. Tilapia is excellent.
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