Cream of celery soup

Make the thin white sauce by making a paste with 1 1/2 tablespoons of plain flour mixed with a little milk in a deep microwave jug or bowl. Whisk in 1 1/2 cups of milk. Microwave for 1 minute. Stir well. Continue cooking for 1-2 minutes, until thick. Whisk a couple of times during cooking. Stir in 25g butter until melted.

Ingredients

250 g	Celery, diced (Main)
1	Medium onion, sliced
200 g	Potatoes, peeled and chopped
2 cups	Vegetable stock, or chicken stock (Main)
1 ½ cups	White sauce
1 tsp	Grated nutmeg

Directions

1. Place the celery, onion, potatoes and stock in a large saucepan. Simmer for about 20 minutes, until the vegetables are tender. Purée the vegetables until smooth.
2. Stir the hot purée into the hot white sauce. Reheat gently. Garnish with the nutmeg.