Big Pot of Soup Starter
- 1 cup (2 sticks) unsalted Darigold butter
- 2 cups minced yellow onion (2 medium)
- 1 cup minced celery (about 4 ribs)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 6 cups (48-oz.) chicken or vegetable stock
In a large stockpot, melt the butter over medium heat. Add onions and celery and cook until onions are translucent (about 5-8 minutes), stirring occasionally. Reduce heat to medium-low and stir in the flour, salt and pepper. Cook, stirring constantly, until the mixture bubbles and thickens. Slowly add the stock until all the liquid is incorporated into the flour mixture, stirring frequently until all ingredients are well blended. Return heat to medium and bring the mixture to a simmer for 1 to 2 minutes; remove from heat and allow the mixture to cool 15 to 20 minutes. Puree the mixture until smooth with an immersion blender, or in a blender or food processor (in batches if necessary), taking care while blending hot liquids.
RECIPE YIELD/SERVING SIZE
Makes 8 cups. Recipe may be reduced for smaller batches of soup.
To freeze soup, cool to room temperature. Transfer to large freezer-style zip-top bags; press out any excess air and freeze the bags flat. To thaw, transfer to the refrigerator about 24 hours before serving. Then remove soup to pot and heat gently over low heat on the stove.