• 1½ lbs (700 g) celery
• 1 onion
• 1½ pints (900 ml) water or white vegetable stock
• Salt and pepper
• 1 oz (28 g) butter
• 1 oz (28 g) flour
• ½ pint (300 ml) milk

Method:

1. Scrub the celery and scrape if necessary. Cut into 3" (7.5 cm) lengths.
2. Peel and slice the onion.
3. Put the vegetables into a pan with the stock or water and seasoning.
4. Bring to the boil and then reduce to a simmer withe the pan covered until the vegetables are tender.
5. Either rub through a sieve or put through a blender to make a smooth pureee.
6. Melt the butter in a pan and add the flour. Blend it well and cook for a minute or two without colouring.
7. Gradually pour in the milk, stirring all the time. Simmer for a few minutes to cook.
8. Pour in the celery puree, stir well and re-heat, without boiling again.
9. Serve hot.

Serves 4.