Old Fashioned Celery Soup
|Celery||500 Milliliter, diced (2 Cups)|
|Onion||1 Large, diced|
|Milk||750 Milliliter (3 Cup)|
|Flour||50 Milliliter (3 Tablespoon)|
|Butter||50 Milliliter (3 Tablespoon)|
|Cream||60 Milliliter (1/4 Cup)|
|Cooked ham/Minced cooked ham||125 Milliliter (1/2 Cup)|
€¢ Place the first 3 tablespoons (50 mL) butter in a microwave-safe bowl and melt 2 minutes at HIGH.
€¢ Add the celery and onion.
€¢ Stir well, microwave 15 minutes at MEDIUM, stirring twice. Puree in a blender or food processor.
€¢ Microwave the milk with the mace and bay leaf 3 minutes at HIGH. Cool.
€¢ Melt the second 3 tablespoons (50 mL) butter 1 minute at HIGH.
€¢ Stir in the flour, add the cooled milk. Stir and cook 5 minutes at HIGH, stirring well after 3 minutes.
€¢ When sauce is creamy, add the pureed celery and onion. Salt and pepper to taste. Microwave 2 minutes at HIGH.
€¢ Beat the egg yolks with the cream, add the minced ham. Add to the hot soup.
€¢ When ready to serve, microwave 1 minute at HIGH. Stir well and serve.
€¢ Sprinkle top of soup with minced parsley or chives.