Ingredients:
• 750 ml – Mutton or Chicken stock
• 2 sticks – Celery
• 1 – medium Potato
• 1 – medium Carrot
• 1 – large Tomato
• 1 – medium Turnip
• salt and pepper to taste
• bechamel sauce
• For bechamel sauce:
• 300 ml – Milk
• 1 – Clove
• 1 – Onion
• 1 – Bay Leaf
• 2 tbsp – flour
• 2 tbsp – Butter
• salt and white pepper to taste
Method:
- Clean and finely chop all the vegetables. Cook in stock till tender.
- Blend or pass through a sieve to make a puree.
- For bechamel sauce:
- Stick the onion with the clove.
- Add to the milk along with the bay leaves. Bring to a boil.
- Remove from heat and let it sleep for half an hour.
- Blend together the flour and butter in a saucepan over a low heat.
- Take off fire.
- Strain the boiled milk and add a little at a time to the flour and butter mixture.
- When all the milk has been added, return to heat.
- Add salt and pepper and cook over a slow fire till the flour is well cooked and the sauce is smooth and glossy.
- Blend the bechamel sauce with the puree.
- Serve hot garnished with a swirl of cream.
Recipe courtesy of Annam