Soup with celery

Put the celery in a large saucepan with onion and broth. Bring to a boil and boil Ingredients:

• large celery head, sliced ​​- 1 Piece
• medium bulb, sliced ​​- 1 Piece
• chicken broth or vegetable broth - 300 Milliliters
• milk - 600 milliliters
• flour - 1 Art. a spoon
• oils - 15 Grams
• cream - 300 milliliters
• salt, freshly ground black pepper and nutmeg - 1 To taste

Instructions

Put the celery in a large saucepan with onion and broth. Bring to a boil and simmer for 30 minutes. Add milk, bring to a boil and then simmer for about 40-60 minutes. Remove from heat, allow to cool slightly, then strain through a sieve. Mix the flour and butter until the consistency of the paste. Add gradually a paste of flour from the butter in the soup, stirring constantly. Cook until the soup, until it slightly thickens. Remove from heat, add cream, salt, pepper and nutmeg. Before reusing, heat the soup, but do not boil.

Servings: 6