This is a quick and easy recipe and ideal for a snack lunch, or as a starter.
Preparation time 10 minutes
Cooking time 35 minutes
- 1 Head of celery, scrubbed and chopped
- ½ oz (15g) butter
- 1 tablespoon of flour
- 1¼ pint (750ml) chicken stock
- Ground black pepper
- Bouquet Garni
Heat the butter in a heavy based pan and fry the celery for 5 minutes. Stir in the flour and cook for 2 minutes. Season well with salt and pepper, add the bouquet garni, cover the pan and simmer for about 30 minutes. Remove the bouquet garni and sieve or puree half the soup in an electric blender, keeping back some of the pieces, mix and return to the pan. Re-heat and serve immediately garnish with celery leaves and delicious with with crusty bread.