Cream Of Celery Soup With Dry White Wine
|Unsalted butter||5 Tablespoon|
|Chopped celery||4 Cup (64 tbs) (Including Some Of The Inner Leaves)|
|Chopped onions||1 1⁄2 Cup (24 tbs)|
|Garlic||1 Clove (5 gm), peeled|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Chicken stock||4 Cup (64 tbs)|
|Freshly ground white pepper||1⁄4 Teaspoon|
|Basil||1⁄2 Teaspoon, crumbled|
|Half and half/Light cream||1 Cup (16 tbs)|
|All purpose flour||2 Tablespoon|
1. In a medium saucepan, melt 3 tablespoons of the butter over moderate heat. Add the celery, onions and garlic and saute, stirring occasionally, until the onion is translucent, about 10 minutes. Add the bay leaf, 1/2 cup of the wine and the chicken stock. Bring the mixture to a boil, reduce the heat slightly and simmer for 20 minutes. Remove and discard the bay leaf.
2. Force the mixture through a food mill fitted with a medium disk and set over a medium saucepan, or puree in a food processor and then force through a medium sieve set over the saucepan. Stir in the remaining 1/4 cup white wine, the salt, pepper, basil and half-and-half. Place the soup over low heat.
3. In a small skillet, melt the remaining 2 tablespoons butter over moderate heat. Stir in the flour and cook, stirring constantly, for about 1 minute. Remove from the heat. Stirring constantly, blend about 1 cup of the soup into the skillet. Transfer the mixture to the pan of soup, increase the heat slightly and cook, stirring, until the soup simmers and thickens slightly. Serve hot.