With fresh red celery from Paradise Produce Farms and spring onions from Bells Bend Farm and local cream from JD Milk at the Nashville Farmers Market, we were all set to make this old-fashioned simple soup. Any kind of fresh celery works terrific.
1. Melt butter in a large saucepan. Add onion, saute 5 minutes. Add flour, whisk well. Cook 5 minutes on low. Add chicken stock, salt. pepper and celery. Stir well. Simmer 15 minutes. Add cream and cook until heated through. Makes 5 cups.
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