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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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I adapted this from a traditional English recipe. Chicken stock may be substituted for the vegetable stock. Ingredients:
1 head fresh celery, chopped |
1 medium onion, sliced |
10 fluid ounces low sodium vegetable broth |
20 fluid ounces milk |
1 tablespoon plain flour |
1/2 ounce unsalted butter |
10 fluid ounces table cream |
salt, to taste |
fresh ground black pepper, to taste |
1 pinch nutmeg |
Directions:
1. Put the celery into a large saucepan with the onion and vegetable stock.
2. Bring to the boil and simmer for 30 minutes.
3. Add the milk, bring back to the boil and then simmer until it is tender, for about 40-60 minutes.
4. Take it off the heat, cool a little, then sieve or liquidize until it is very smooth.
5. Blend the flour and the butter into a firm paste.
6. Return the soup to the heat and drop small pieces of the butter paste into it, stirring all the time.
7. Simmer gently until the soup has thickened slightly.
8. Remove from the heat and add the cream, salt, pepper and nutmeg.
9. Reheat gently but do not boil.
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