1 large onion, coarsely chopped
\n2 ribs celery coarsely chopped
\n6 ounces butter (1 1\/2 sticks)
\n6 ounces flour (about 1 1\/2 cups)
\n1 gallon chicken stock
\n1 pound “anything” (see below)
\n1 pint heavy cream<\/p>\n
Saute the onion and celery in butter in large saucepan or small stockpot until sweated. Add flour, stir in well and cook for about 5 minutes. Whisk in stock and simmer for 30 minutes, skimming occasionally. Add solids, return to boil, reduce heat to simmer for 20-30 minutes. Add cream, correct seasonings. Leave chunky or puree with wand or countertop
\nblender. Serve.<\/p>\n
“Anything” can be sliced mushrooms, diced chicken or turkey, asparagus, green beans, broccoli, tomato pulp, cauliflower, artichoke hearts,shrimp, carrots, lobster, or whatever… Also can add rice or pasta to extend. Cheeses.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 large onion, coarsely chopped 2 ribs celery coarsely chopped 6 ounces butter (1 1\/2 sticks) 6 ounces flour (about 1 1\/2 cups) 1 gallon chicken stock 1 pound “anything” (see below) 1 pint heavy cream Saute the onion and … Continue reading