Cream of onion soup

50 g / 1/4 cup of butter

350 g / 3 cups onions , finely chopped

2 sticks celery , finely chopped

900 ml / 3 3/4 cups chicken stock

1 blade mace

1 bay leaf

salt and pepper

25 g / 1/4 cup flour

150 ml / 2/3 cup milk

150 ml / 2/3 cup single or double cream


Fried croutons

chopped fresh mixed herbs

melt the butter in a pan and fry the onion and celery for 5 minutes without browning . add the stock , mace , bay leaf and seasoning . bring to the boil , cover and simmer for about 45 minutes or until tender . remove the bay leaf and mace. the soup can be sieved or liquidized if a smooth soup is preferred.

blend the flour with the milk and whisk gradually into the soup . return to the boil , stirring continuously , and simmer for 5 minutes. Adjust the seasoning , stir in the cream and reheat before serving. Dip the hot fried croutons into finely chopped mixed herbs and float them on top of the soup