Tarragon-Celery Soup Recipe

Place a large pot over medium-low heat. Add butter and melt to coat the bottom of the pot. Add celery and onion; cook stirring occasionally until onion is translucent and celery is softened 10 to 15 minutes. Keep the heat low enough so that the butter does not burn and onion does not brown or caramelize. Add garlic; cook and stir until aromatic about 1 minute. Stir in salt white pepper tarragon and cayenne.

Meanwhile place a medium pot over very low heat. Add milk and chicken broth and allow to warm slowly. Do not allow to boil or scald.

Stir flour into the vegetable mixture until no dry flour remains. Pour in all but 1 cup of the warm liquid and bring to a low simmer.

Whisk cornstarch into the remaining cup of liquid until there are no lumps. Add the cornstarch mixture to the vegetables. Stir in sherry. Bring to a simmer and cook over low heat until warm throughout and slightly thickened about 10 minutes.

Blend half of the soup in the bowl of a food processor or blender then add back into the pot and serve.