Ingredients:

• 1/4 c Butter
• 2 Stalks celery, fine chop
• 1 Blade mace
• Salt & Pepper to taste
• 2/3 c Milk
• Fried croutons (garnish)
• 3 c Onions, finely chopped
• 3 3/4 c Chicken stock
• 1 Bay leaf
• 1/4 c Flour
• 2/3 c Single or double cream
• Chopped fresh mixed herbs

Preparation:

Fry onions and celery for 5 minutes, without browning, in melted butter. Add chicken stock, mace, bay leaf and seasoning. Bring to a boil, cover and simmer 45 minutes or until tender. Remove bay leaf and mace blade. The soup can now be sieved or pureed if a smooth soup is desired. Blend flour with milk and whisk gradually into soup. Return to a boil, stirring constantly. Reduce heat and simmer for 5 minutes. Adjust seasoning. Stir in cream and reheat before serving. Dip the hot fried croutons into finely chopped savory herbs and float them on top of soup.