Cream of Chicken Soup

Step 1: Base ... In a large stock pot, add the butter and bring to medium heat. Add the onion, garlic, celery, dried oregano, and a pinch of both salt and pepper (you can re-season later), and saute for 3-5 minutes until slightly tender. Then, add in 2 tablespoons of the flour, and mix to combine with the vegetables; cook a couple of minutes to get rid of the 'raw' flour taste. The flour will create a roux (or thickening) for the soup. Then, slowly add in the chicken broth stirring well, to break up any lumps.

Step 2: Vegetables ... For the herbs, I like to tie the thyme and parsley together with a piece of string or (even dental floss, unflavored of course), which makes it easy to take out later. Add the herbs, bay leaf, and potatoes, and bring to a boil. Then reduce to medium low heat, simmer until the vegetables are all tender (about 10 min). The soup will be very thick at this point.

Step 3: Puree ... First - remove from the heat and remove the thyme and parsley bundle, as well as the bay leaf from the soup. For blending, you can use an immersion blender which I prefer, or a regular blender for this step. You want to puree the soup, until you get a smooth texture. The immersion blender or stick blender can be used right in the pot which is so much easier, if you have one. Never puree the soup on a hot burner.

Step 4: Cream ... One the soup is pureed, add the milk, cream, sherry wine, chicken, vegetables, and season again, with salt and pepper. Bring up to a low boil and then reduce to a simmer for another 5-10 minutes until everything is heated through.

Step 5: Finish and Serve ... Garnish with the fresh chives and ENJOY! Serve with crusty bread, bruschetta, or my white bean and olive crostini.