Ingredients
Serves 4-6
1 head celery, chopped
2 onions, chopped
55g butter
3 tsp plain flour
500 ml milk
250ml vegetable or chicken stock
1 bay leaf
60 ml creme fraiche
salt and pepper
Method
Reserve 1 stick of celery and cut into thin strips, place in a bowl of iced water and set aside. Chop remaining celery and onion. Melt butter in a saucepan, add onion and celery and cook for 5 minutes. Stir in flour and cook for 1 minute, then gradually stir in milk. Add bay leaf, cover and simmer for 20 minutes.
Cool slightly, remove bay leaf, and then puree soup in a blender or food processor. Return to pan, stir in creme fraiche and add salt and pepper. Reheat gently.
Serve with crusty bread.