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Cream of Onion Soup

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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