Ingredients:

• 6 cups – vegetable stock
• 1 cup – spring onions, finely chopped
• 1/2 cup – Milk
• a few Celery leaves
• 2 tbsp – Butter
• 1/2 tsp – Celery salt seasoning (optional)
• 1 tbsp – flour
• salt, pepper and mustard for seasoning
• parsley, chopped

Method:

1. Chop the stocks of large heads of celery (do not use leaves), making about 3/4 cup.
2. Fry the spring onions in 2 tbsp of butter.
3. Add the vegetable stock and celery salt seasoning (optional). Simmer for about 20-30 minutes. Cool and liquidize (or sieve).
4. Return the soup to the pan. Blend the flour with the milk.
5. Add to the soup, stir well to avoid lumps.
6. Cook over low heat for 5 minutes and adjust the seasoning (salt, pepper and mustard).
7. Sprinkle finely chopped parsley and serve.