Cream of Celery & Kumara Soup
Photo by iStock
Spinach leaves add a little colour to this soup.
- Combine the celery, spinach, kumara and stock in a saucepan and simmer the vegetables until soft. Puree until smooth.
- Melt the butter in a large saucepan. Saute the onion until tender. Stir in the flour. Gradually stir in the milk, cooking on low heat until thick. Slowly stir the puree into the white sauce. Season. Heat through. Great served topped with crumbled blue cheese, grilled bacon rolls or Cambodian pesto.