John Myers
Ingredients for 4 servings:
- 250 g celery, cut into thin strips or slices
- 1,250 ml water
- some salt and pepper
- 40 g butter or margarine
- 40 g wheat flour
- 1 roll
- some butter, for roasting
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes
Heat the water with a little salt, add the celery, bring to a boil, and simmer over low heat for 30 minutes until tender. Remove the celery from the broth, pass it through a sieve (leaving a few pieces to add to the finished soup!), and return it to the celery broth. Melt the fat over high heat and heat the flour, stirring constantly, until it turns light yellow. Gradually add the celery broth, bring to a boil, and simmer over low heat for 10 minutes. Season the soup with salt and serve with the celery pieces and butter-brown bread cubes. Don’t add the bread cubes to the soup too early, or they’ll become too soft!
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