Creamed Soup of all Trades
- 2-3 Tbsp
- butter and oil
- 2 Tbsp
- 2 c
- chicken broth
- chopped onion
- rib celery
- 1 c
- milk, half and half, or cream
- salt and pepper to taste
- cube chicken bullion
saute celery and onions in butter or oil until translucent. Add in 2 cups chicken broth and cook until the vegetables are done. Now you can either strain out the veg, if you want or you can buzz it up later with an immersion blender.
In another pan add more butter and the flour, cook about 2 minutes and add to the broth. Add bullion cube (Or Better than Bullion) and simmer for 5 to 10 minutes. Add dairy and bring up to a simmer. Now is the time to buzz if that's what you are doing. Salt and pepper.
for cream of celery. Add one more rib of celery in with the vegetables and do not strain or buzz.
For Asparagus, add some of the liquid from the can of asparagus in with the chicken broth. Save some chopped asparagus for the bowl when serving.
Chicken add pieces of chicken and thyme. Or what ever herbs or seasonings you like.