Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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