Cream of celery soup
( SERVES 4 )
Make the thin white sauce by making a paste with 1 1/2 tablespoons of plain flour mixed with a little milk in a deep microwave jug or bowl. Whisk in 1 1/2 cups of milk. Microwave for 1 minute. Stir well. Continue cooking for 1-2 minutes, until thick. Whisk a couple of times during cooking. Stir in 25g butter until melted.
- Place the celery, onion, potatoes and stock in a large saucepan. Simmer for about 20 minutes, until the vegetables are tender. Purée the vegetables until smooth.
- Stir the hot purée into the hot white sauce. Reheat gently. Garnish with the nutmeg.