2 tbsp (25 g) 1 oz butter
125 g (4 oz) fresh parsley, roughly chopped
1 medium onion, skinned and sliced
1/4 cup (40 g) 1 1/2 oz blanched almonds
750 ml (1 1/2 pints) milk
2 oz (50 g) celery, cleaned and sliced
4 level tsp (20 ml) plain flour (All purpose)
4 cups (1 litre) 1 3/4 pint chicken stock
salt and freshly ground pepper
4 tbsp (60 ml) fresh single cream
125 g (4 oz) fresh parsley, roughly chopped
1 medium onion, skinned and sliced
1/4 cup (40 g) 1 1/2 oz blanched almonds
750 ml (1 1/2 pints) milk
2 oz (50 g) celery, cleaned and sliced
4 level tsp (20 ml) plain flour (All purpose)
4 cups (1 litre) 1 3/4 pint chicken stock
salt and freshly ground pepper
4 tbsp (60 ml) fresh single cream
method
1. Melt the butter in a large saucepan and add the parsley, onion and celery. Cover the pan and cook gently until the vegetables are quite soft. Shake the pan from time to time.
2. Stir in the flour until smooth, then mix in the stock. Season and bring to the boil.
3. Cover the pan and simmer for about 25 minutes. Cool a little then rub through a sieve or puree in a blender. Reheat, adjust seasoning and stir in the fresh cream just before serving.
2. Stir in the flour until smooth, then mix in the stock. Season and bring to the boil.
3. Cover the pan and simmer for about 25 minutes. Cool a little then rub through a sieve or puree in a blender. Reheat, adjust seasoning and stir in the fresh cream just before serving.
serving amount
serves 4
rate this recipe
9.3
out of 10
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