Ingredients
Equipment
Method
- Butter and oil are heated in a Dutch Oven over medium heat, until the butter melts. Add celery and onion; cook over medium heat, stirring frequently, for 4 to 6 minutes. Stirring constantly, add garlic and thyme or parsley. Cook for about 10 seconds. Stir in carrots. Add water and broth, bring to a vigorous simmer on high heat. Reduce heat and maintain a lively simmer. Cook until the vegetables are very tender (about 25 minutes).
- Blend the soup in small batches until it is smooth. Puree hot liquids with caution. Add salt, pepper and half-and-half if desired.