Recipe provided by Chef Crusco Catering in Austin, TX.
Ingredients
- 2 tbsps. EVOO & 2 tbsps. Butter (unsalted)
- 5 Shallots – peeled and roughly chopped
- 3 Celery ribs – peeled and roughly chopped
- 2 cloves garlic – finely minced
- 10 Carrots – peeled and roughly chopped
- Salt & Fresh Pepper – to taste
- 1 tbsp. Fresh Coriander
- 1/4 cup White wine
- 3-4 cups Chicken Stock (Vegetable stock can be used too)
- 6 Sprigs Fresh Thyme
- 6 sprigs Fresh Parsley
- 3 Bay Leaves
- Heavy Cream and Chives – for garnish
Directions
- Add the oil and butter to a large pot on med-high heat. Add the shallots and cook for 3-4 minutes until they take on some color. Add the celery, garlic and carrots. Season with salt/pepper/coriander and cook for 8-10 minutes.
- Deglaze the pot with white wine and cook for a couple of minutes to cook the alcohol off. Immediately add the stock and herbs.
- Bring the pot to a boil and then turn heat to med-low so it is gently simmering. Cook for 15-20 minutes. Remove the herbs and add all the ingredients to a blender and blend until smooth.
- Place the pureed soup back into the pot on med heat. Taste and reseason if needed. To serve, ladle into a bowl and garnish with heavy cream and fresh chives. Enjoy!
