Cream of Celery Soup

Ingredients

• •2 tablespoons unsalted butter
• •3 cups finely diced celery (about 10 ounces; 1/4-inch pieces)
• •1/2 cup finely diced yellow onion (about 1/2 medium onion)
• •1/4 teaspoon fine salt, plus more to taste
• •2 tablespoons all-purpose flour
• •2 cups low-sodium vegetable broth
• •1/4 teaspoon dried thyme
• •1 cup whole milk, plus more as needed for thinning
• •1/4 cup heavy cream
• •1/8 teaspoon freshly ground black pepper

Instructions

1. 1

   Soften the celery and onion

   Melt the butter in a deep 12-inch skillet with at least a 3-quart capacity over medium-low heat. Add the celery, onion, and salt. Cook for 8–10 minutes, stirring often, until the onion is translucent and the celery begins to soften. Keep the vegetables pale; lower the heat if they start browning.

   
2. 2

   Thicken and simmer the broth

   Sprinkle the flour over the vegetables and stir constantly for 1 minute. Add the broth gradually, stirring well after each addition to prevent flour lumps. Add the thyme. Raise the heat to medium just until the soup reaches a gentle simmer, then reduce to medium-low. Simmer uncovered for 10–12 minutes, stirring occasionally, until the celery is tender with no firm crunch. If needed, cook a few minutes longer before adding dairy.

   
3. 3

   Finish gently with milk and cream

   Reduce the heat to low and stir in the milk, followed by the cream and black pepper. Heat gently for 2–3 minutes, stirring, until steaming throughout; do not bring to a hard boil. Taste and adjust the salt. The soup should lightly coat a spoon while remaining pourable, with small tender celery pieces. If it is thicker than you like, stir in a little extra milk, 1 tablespoon at a time. Ladle into bowls and serve.