Summary
| Prep Time | 40 mins |
| Cook Time | 15 mins |
| Total Time | 55 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 250 g celery, cut into thin strips or slices
- ml 1,250 water
- some salt and pepper
- 40 g butter, or mararine
- 40 g wheat flour
- 1 roll
- some butter, for toasting
Print Recipe
Pin Recipe Instructions
- Heat the water with a little salt, add the celery, bring to the boil and cook over low heat for 30 minutes. Remove the celery from the broth, strain it through a sieve (leave a few pieces behind and add to the soup!) And put back into the celery broth.
- Melt the fat over high heat and heat the flour in it, stirring, until it is light yellow. Gradually pour in the celery stock, bring to the boil and let it steep for 10 minutes over low heat. Season the soup with salt and serve with celery pieces and bread cubes browned in butter. Do not add the bread rolls too early to the soup, otherwise they will be too soft!
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