Tarragon-Celery Soup

Recipe View In a large pot over medium-low heat, melt the butter until it coats the bottom. Add the celery and onion; cook, stirring occasionally, until the onion is translucent and the celery softens, approximately 10-15 minutes. Ensure the heat remains low to prevent the butter from burning and the onion from browning. Incorporate the minced garlic and cook, stirring, until fragrant, about 1 minute. Stir in the salt, white pepper, dried tarragon, and cayenne pepper. (Estimated time: 16-17 minutes)

Recipe View In a separate medium pot over very low heat, gently warm the milk and chicken broth. It is crucial not to allow the mixture to boil or scald. (Estimated time: 5-7 minutes)

Recipe View Stir the flour into the vegetable mixture, ensuring no dry flour remains. Gradually pour in all but 1 cup of the warm liquid, stirring continuously. Bring the mixture to a low simmer. (Estimated time: 3-5 minutes)

Recipe View In a small bowl, whisk the cornstarch into the remaining cup of liquid until completely smooth and free of lumps. Add the cornstarch mixture to the simmering vegetables. Stir in the dry sherry. Bring the soup back to a simmer and cook over low heat until heated through and slightly thickened, about 10 minutes. (Estimated time: 12-15 minutes)

Recipe View Using an immersion blender, carefully blend half of the soup until smooth. Alternatively, blend in batches in a regular blender, being cautious of the hot liquid. Return the blended soup to the pot and stir to combine. Serve immediately. (Estimated time: 5 minutes)