Ingredients

• 1 teaspoon butter
• 2 teaspoons vegetable oil
• 2 cups celery, roughly chopped
• 1/4 cup onions, roughly chopped
• 3 tablespoons flour
• 1 1/2 cups chicken stock
• 1 1/2 cups heavy cream
• Salt and pepper to taste
• Pinch of dried thyme
• Pinch of dried oregano
• Pinch of dried tarragon
• 2 teaspoons celery seeds, toasted and ground
• Celery leaves for garnish

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Instructions

1. In a medium sauce pot, melt the butter with the oil and saute the celery and onion for approximately 1 1/2 minutes or until translucent. Add the flour and blend together to make a roux. Add chicken stock and bring to a boil and whisk until it becomes lightly thickened and vegetables are tender Add the heavy cream and blend well together with a mixer.
2. Add the remaining ingredients and puree soup in a blender in batches. Serve garnished with celery leaves