Remove the leaves from the celery stalk and chop the stalks into 2 cm pieces. Peel and dice the onion, crush the garlic and take the thyme leaves of the stems. In a large heavy based pot cook the celery, onion, garlic and thyme leaves in the butter until soft then add the flour and cook for 2 minutes, add the stock and tarragon and simmer for 20 minutes or until the celery is cooked and soft. Blend well until smooth add the cream and bring back to the boil season with the salt and pepper and serve.
Published by Eloise Emmett
I am a award winning Tasmanian cookbook author, chef, food photographer and food stylist. I am mostly interested in food and travel photography but I enjoy all photography. I am also a qualified and experienced chef with over twenty years experience working in commercial kitchens mostly in Tasmania, I love cooking with Tasmania's amazing produce! For 7 years I was the owner and chef of my own restaurant “The Mussel Boys” on The Tasman Peninsula. I am currently enjoying being a mum to my two young girls and a baby boy, working on this website and as a recipe developer, stylist and photographer for other websites and leading Australian Brands. In 2015 I self published my first cookbook The Real Food for Kids Cookbook, purchase the book or the e-book from this site. My second book Seafood Everyday was launched on the 26th November 2016, and Seafood Everyday recently won TWO national awards at The Gourmand World Cookbook awards Best Woman Chef Cookbook and Best Fish and Seafood Book, it went on to win third place in the world in the Best Fish and Seafood category. my new cookbook, The Tasmania Pantry cook book is now available it has won 2 national Gourmand cookbook awards best local cuisine and best series with seafood Everyday! Friends, family members and customers from the restaurants I have worked in always ask me for my recipes so I started this website. I figured that if I have put in all the time and the effort of writing, re-testing and photographing the recipe- I may as well post it somewhere so others can enjoy the recipes too!! So please, If you like the recipe please share it so others can find and enjoy the recipe too! View all posts by Eloise Emmett