Celery cream soup

Ingredients for 2 servings:

• 1 m.-large celery /or leftover piece from the large one
• some celery leaves
• 2 tbsp flour
• 250 ml milk
• 2 tsp vegetable broth, instant
• 2 tsp butter
• Salt, freshly ground
• possibly walnuts, chopped

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cut the celery into small cubes and cook in water with the vegetable stock and half of the celery leaves, generously covering it, for about 20 minutes. Whisk the flour with the milk. Remove the pan from the heat and puree the celery. Bring back to a boil briefly, then add the milk with the stirred flour and the butter. Bring everything back to a boil for another 3 minutes, season with pepper and add more salt if desired. Finely chop the remaining celery leaves and scatter them over the prepared plates like parsley. If you like, you can also add finely chopped walnuts to the plate.