Sherry Soup

The subtle flavor of the sherry makes this soup outstanding.

INGREDIENTS

1 tablespoon butter or butter substitute

2 tablespoons flour

3 tablespoons butter or butter substitute

2 cups sliced celery

1 cup sliced shallots

¾ cup sliced onions

3 cloves garlic, minced

½ cup dry white wine

¾ cup Emile's Dry Sherry*

4 cups chicken stock or low salt broth

½ cup cream or half-and-half

*Note: Emile's Dry Sherry is a full flavored sherry and carries well in this soup. Using a lighter flavored sherry might not give you the full subtle sherry flavor available when using Emile's.

METHOD

In a small bowl, mix one tablespoon of butter with two tablespoons flour until they form a soft paste. Melt the three tablespoons of butter in a large pot over medium-high heat. Add the celery, shallots, onions and garlic and sauté until the onion is translucent, about 8 minutes. Add the wine and sherry; simmer until the liquid is reduced to a glaze, about 6 minutes.

Add the butter/flour paste slowly to the wine mixture and gradually mix in the stock. Bring to a boil, stirring frequently. Reduce heat to medium-low and simmer, stirring often, for about 10 minutes. Season with salt and pepper if needed. Working in small batches, puree the soup in a blender. To remove hard pieces of celery fiber or other non-pureed bits, pass through a fine sieve. Add the cream, stir and serve. Makes four servings