Cream of Celery Soup

Yeild: 6 lit

Ingredients:

• 1.5 kg celery, diced
• 350 g onions, diced
• 100 g butter
• 5 lit chicken veloute sauce or bechamel or veal stock
• 1.5 lit hot milk or white stock
• to taste salt
• to taste ground white pepper
• 700 ml hot heavy cream

Garnish:

• 200 g celery, julienne, cooked

Procedure:

1. sweat celery, onions in butter in sauce pot till almost tender ... do not brown
2. add veloute ... simmer till vegetables are very tender
3. skim soup ... puree soup with a blender ... pass through a strainer
4. add enough hot milk or stock ... to get soup to a right consistency
5. heat soup again ... do not boil
6. season to taste
7. before serving ... add cream .. garnish with juliene celery