Creamy Chicken Bisque

I try not to complain about things that can't be changed, but I have to say I'm getting tired of the record-breaking frigid temperatures we are having. It is not the actual temperatures but the duration--days upon days of single digit temperatures overnight, sub-zero wind chills, and not even making it out of the 20's during the day. We still have snow laying around from our December 18th blizzard. We scurry out to start the car and scurry back inside while it warms up. I don't have the wardrobe to spend any significant amount of time outdoors and the lack of fresh air is starting to make me a little cuckoo.

Making a warming soup like this bisque, with lots of fresh vegetables, cheers and braces me. The slight crunch from the scallions, stirred in at the end, makes a very satisfying texture.

Creamy Chicken Bisque
4 Tbsp. butter
1 celery heart, with leaves, finely diced (5 - 6 cups)
2 medium carrots, diced (about 1 cup)
1 medium onion, diced
2 cloves garlic, minced
2 Tbsp. flour
1/2 tsp. poultry seasoning
1/4 cup chopped fresh parsley
salt and freshly ground black pepper to taste
2 1/2 cups chicken broth
leftover roasted chicken
1 cup cream
2 bunches scallions, finely sliced

In a large soup pot, over medium heat, melt butter and stir in the celery, carrots, and garlic. Cook until the vegetables are beginning to soften. Stir in the flour and seasonings, then the chicken broth and chicken. Cover and simmer until the vegetables are tender. Stir in the cream and scallions, saving some for garnish, if desired. Heat through and serve piping hot.