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
GARNISH:
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