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:

1. Clean and finely chop all the vegetables. Cook in stock till tender.
2. Blend or pass through a sieve to make a puree.
3. For bechamel sauce:
4. Stick the onion with the clove.
5. Add to the milk along with the bay leaves. Bring to a boil.
6. Remove from heat and let it sleep for half an hour.
7. Blend together the flour and butter in a saucepan over a low heat.
8. Take off fire.
9. Strain the boiled milk and add a little at a time to the flour and butter mixture.
10. When all the milk has been added, return to heat.
11. Add salt and pepper and cook over a slow fire till the flour is well cooked and the sauce is smooth and glossy.
12. Blend the bechamel sauce with the puree.
13. Serve hot garnished with a swirl of cream.

Recipe courtesy of Annam