Ingredients:
1 head fresh celery, chopped
1 medium onions, 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:
Put the celery into a large saucepan with the onion and vegetable stock.
Bring to the boil and simmer for 30 minutes.
Add the milk, bring back to the boil and then simmer until it is tender, for about 40-60 minutes.
Take it off the heat, cool a little, then sieve or liquidize until it is very smooth.
Blend the flour and the butter into a firm paste.
Return the soup to the heat and drop small pieces of the butter paste into it, stirring all the time.
Simmer gently until the soup has thickened slightly.
Remove from the heat and add the cream, salt, pepper and nutmeg.
Reheat gently but do not boil.
Servings: 6
Time preparation: 20 min.
Time total: 125 min.