Serves 4
| 1 Bunch celery |
| • 1 bunch celery, sliced; 2 carrots, sliced; 1 large onion, chopped; 1 leek, sliced; 4 tablespoons butter; 3 cloves; freshly ground black pepper; 3 tablespoons flour; 1 litre chicken stock; 125 ml cream; 2 egg yolks (optional). Serves 4. Sauté vegetables in butter with cloves and black pepper for a few minutes. Cover and allow to `sweat` for about 10 minutes. Stir in flour and gradually add stock. stirring contsantly. Cover and simmer gently until vegetables are thoroughly cooked, about 20 - 30 minutes. Blend together cream and egg yolks (if included). Add a little of the soup and mix then return mixture to the soup, stirring constantly. Do not boil. | |
| Comment | |
|---|---|
| Entered | 2019-02-03 |
| Updated | 2020-12-22 |
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Made by David Alexander Young 2005-2024. Programme updated 2nd May, 2022, 09:19