Ingredients

• 6 cups - vegetable stock
• 1 cup - spring onions, finely chopped
• 1/2 cup - milk
• a few celery leaves
• 2 tbsp - butter
• 1/2 tsp - celery salt seasoning (optional)
• 1 tbsp - flour
• salt, pepper and mustard for seasoning
• parsley, chopped

How to Make Cream of Celery Soup

• Chop the stocks of large heads of celery (do not use leaves), making about 3/4 cup.
• Fry the spring onions in 2 tbsp of butter.
• Add the vegetable stock and celery salt seasoning (optional). Simmer for about 20-30 minutes. Cool and liquidize (or sieve).
• Return the soup to the pan. Blend the flour with the milk.
• Add to the soup, stir well to avoid lumps.
• Cook over low heat for 5 minutes and adjust the seasoning (salt, pepper and mustard).
• Sprinkle finely chopped parsley and serve.