Celery Soup
( Celery Soup) Recipe

Origin: Britain Period: Traditional

Ingredients:

1 large head of celery
1 onion, sliced
45g butter
30g plain flour
450ml boiling water
600ml milk
salt and freshly-ground black pepper
croÃ»tons, to garnish

Celery Soup
( Celery Soup) Preparation:

Method:

Wash the celery thoroughly then slice or dice into piece of equivalent size. Add the boiling water to a pan along with the celery and onion and return to a boil. Cook for about 10 minutes, or until tender then purée in a blender or by rubbing through a sieve.

Melt the butter in a pan, scatter the flour over the top then stir in to form a smooth roux before whisking in the cold milk, stirring until smooth. Bring the mixture to a boil then stir in the celery and onion purée before seasoning with salt and black pepper. Return the mixture to a boil and cook for 8 minutes.

Serve ladled into warmed soup bowls, garnished with the croÃ»tons.

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