1 large head of celery, trimmed and sliced
1 medium sized onion, skinned and sliced
2 tbsp (1 oz) 25 g butter
1.1 litre (2 pt) white stock or milk and stock mixed
salt and pepper
bouquet garni
3 tbsp (45 ml) plain flour (All purpose)
2/3 cup (150 ml) 1/4 pt milk
3 tbsp (45 ml) cream
chopped parsley
1 medium sized onion, skinned and sliced
2 tbsp (1 oz) 25 g butter
1.1 litre (2 pt) white stock or milk and stock mixed
salt and pepper
bouquet garni
3 tbsp (45 ml) plain flour (All purpose)
2/3 cup (150 ml) 1/4 pt milk
3 tbsp (45 ml) cream
chopped parsley
method
1. Lightly fry the celery and onion in the butter for 5-7 minutes, until soft but not coloured. Add the liquid, seasoning and bouquet garni, bring to the boil, cover and simmer for about 1 hour, until the vegetables are quite soft.
2. Remove the bouquet garni. Sieve the soup or puree it in an electric blender and return it to the pan.
3. Blend the flour and milk to a smooth cream. Stir in a little of the hot soup and add the mixture to the pan. Bring to the boil, stirring until it thickens. Cook for 2-3 minutes, re-season if necessary and add the cream and freshly chopped parsley just before serving.
2. Remove the bouquet garni. Sieve the soup or puree it in an electric blender and return it to the pan.
3. Blend the flour and milk to a smooth cream. Stir in a little of the hot soup and add the mixture to the pan. Bring to the boil, stirring until it thickens. Cook for 2-3 minutes, re-season if necessary and add the cream and freshly chopped parsley just before serving.
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