- 40 g butter
- 270 g chopped celery
- 3 T flour
- 10 fl oz milk
- 20 fl oz chicken broth
- 3/4 t sea salt (to taste)
- 1/4 t ground white pepper (to taste)
Melt the butter in a pan, add chopped celery, and cook gently for 5 minutes until softened. Stir in the flour, mix thoroughly, cook a further minute until it starts to smell slightly nutty. Remove from heat, and mix in the milk and stock. Bring to a boil, and simmer for approximately 15 minutes, until the celery is tender.
SJ Note: Chris likes this one! I need to adjust it for freezing.