In a medium sauce pot, melt the butter with the oil and saute the celery and onion for approximately 1 1/2 minutes or until translucent. Add the flour and blend together to make a roux. Add chicken stock and bring to a boil and whisk until it becomes lightly thickened and vegetables are tender Add the heavy cream and blend well together with a mixer. Add the remaining ingredients and puree soup in a blender in batches. Serve garnished with celery leaves. S: 4 servings Recipe by: CHEF DU JOUR SHOW #DJ9356
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|Serving Size: 1 Serving (1083g)|
|Recipe Makes: 1|
|Calories from Fat: 775 (70%)|
|Amt Per Serving||% DV|
|Total Fat 86.1g||115 %|
|Saturated Fat 46.5g||232 %|
|Monounsaturated Fat 28.8g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 276.3mg||85 %|
|Sodium 1369.2mg||47 %|
|Potassium 1303.5mg||34 %|
|Total Carbohydrate 60.4g||18 %|
|Dietary Fiber 3.6g||15 %|
|Sugars, other 56.8g|
|Protein 26.7g||38 %|
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Calories per serving: 1114
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