There’s nothing more comforting on a cold winter’s day than a bowl of hot nourishing soup. There are thin and thick soups — thin to whet the appetite before a main course and thick soups that can be meals in themselves.
- Combine the celery, chicken stock and boiling water in a saucepan; simmer until the celery is tender.
- Meanwhile, sauté the onion in the butter, until softened. Stir in the flour. Slowly stir in the milk, cooking and stirring, until thick. Stir in the celery mixture and sour cream then season.
- Process in an electric blender or with a hand held blender, until smooth. Reheat to serve.
- Great served topped with crumbled blue cheese.
See more of Jan's soup recipes