It may be June already but, it’s still soup season for me….. just had a tweaked creamy chicken n dumplings that I had added brussel sprouts (sliced in 1/2, grilled with a cinnamon chipotle rub then dumped in the soup)
1/4 cup butter
1 small yellow onion ,finely chopped (about 1 cup)
2 cups very finely chopped good quality flavorful celery (about 5 large ribs, organic recommended for optimal flavor).
1 large clove garlic ,minced
1/3 cup all-purpose unbleached flour
1 1/2 cups good quality chicken broth
1 1/2 cups whole milk (or use 3/4 cup milk and 3/4 cup cream for even tastier results)
1 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon freshly ground pepper
Melt the butter in a Dutch oven or heavy stock pot over medium-high heat and cook the onions, celery and garlic until soft and translucent, 5-7 minutes. Add the flour and cook for another minute. Add the chicken broth and milk/cream and stir until the mixture is smooth. Increase the heat and bring it to a simmer. Reduce the heat to medium, add the remaining ingredients, and simmer, uncovered, for 15 minutes. Add salt to taste.
I am also going to add some pork meat have bone in pork I will cube.