Cream of Onion Soup

Instructions

1. 1

   Fry onions and celery for 5 minutes, without browning, in melted butter.

2. 2

   Add chicken stock, mace, bay leaf and seasoning. Bring to a boil, cover and simmer 45 minutes or until tender.

3. 3

   Remove bay leaf and mace blade.

4. 4

   The soup can now be sieved or pureed if a smooth soup is desired.

5. 5

   Blend flour with milk and whisk gradually into soup.

6. 6

   Return to a boil, stirring constantly.

7. 7

   Reduce heat and simmer for 5 minutes.

8. 8

   Adjust seasoning.

9. 9

   Stir in cream and reheat before serving.

10. 10

    Dip the hot fried croutons into finely chopped savory herbs and float them on top of soup.