Cream of Celery Soup
|Stock/Water seasoning||1 1⁄2 Pint (Including Celery)|
|Single cream/Evaporated milk||1 Pint|
|Cayenne pepper||To Taste|
If you do not wish to sieve this soup, cut the celery into very tiny pieces.
Simmer the celery with the stock or water until tender, sieve if wished.
Meanwhile make a white sauce with the flour, butter and milk; this will be very thick, so the celery or puree needs to be added, and blended very slowly into this.
Reheat, and then add the cream; taste and re-season if necessary.
Garnish with cayenne pepper.