“This simple soup gets its creamy texture from a roux rather than cream, making it healthier and appropriate for a more-than-once-in-a-while treat.”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the butter in a saucepan over moderate heat and saute the celery and onion until tender but not brown, about 5 minutes.
  2. Stir in the flour and cook for 3 minutes.
  3. Add the chicken stock, milk, and chopped cashews and bring to a boil, stirring frequently.
  4. Adjust the seasoning with salt and pepper and serve garnished with a sprinkle of paprika. Serves 4 to 6.

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