Cream of the Crop

Ah, leftovers. Our kitchen is filled with foodstuffs in varying stages of decomposition. I'm only willing to eat the not-that-decomposed stuff, of course. Tonight, cream of celery soup sounded better than eating a bunch of celery and carrot sticks.


What to Do
Boil:

• 1-1/2 cups chicken stock

Add:

• 6 ounces celery, sliced thin
  
• 2-3 medium carrots, sliced thin
  
• 1 medium shallot, chopped

Heat in another pan:

• 1-1/2 cups heavy cream
  

Add to hot cream, whisking until combined:

• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1-1/2 cups hot milk

Add hot cream to vegetable and broth mixture, along with:

• 2 tablespoons butter

Boil everything 10 minutes, stirring occasionally. Use immersion blender (or regular blender) to mix to a creamier consistency (it's okay if it isn't completely smooth).

Garnish each bowl with a few gratings of fresh nutmeg.


(adapted from an Allrecipes recipe)