Cream Of Celery Soup
|Celery head||1 Large, washed, trimmed and sliced|
|Onion||1 Medium, skinned and sliced|
|Butter/Margarine||1 Ounce (25 Gram)|
|White stock/Vegetable stock||1 1⁄4 Pint (700 Milliliter)|
|Flour||45 Milliliter (3 Level Tablespoon)|
|Milk||1⁄4 Pint (150 Milliliter)|
|Cream||45 Milliliter (3 Tablespoon)|
|Chopped parsley||1 Tablespoon|
Fry the vegetables lightly in the fat in the uncovered pressure cooker for about 2 minutes.
Add thestock, seasoning and bouquet garni.
Put on the lid, bring to high (15 lb) pressure, then cook for 5 minutes.
Reduce pressure quickly.
Remove the bouquet garni.
Sieve the soup or puree it in an electric blender.
Return it to the cooker and bring to the boil uncovered.
Blend the flour and milk to a smooth cream and stir in a little of the hot soup: add this mixture to the cooker and reboil uncovered, stirring until the soup thickens.
Cook uncovered for 2 minutes, adjust the seasoning and add the cream and chopped parsley.
Serve with croutons or toast.