INSTRUCTIONS

1. Peel and chop the vegetables.
    
2. Melt the butter in a large saucepan and sauté the prepared vegetables until the onion is transparent.
    
3. Add the vegetable stock, bring to the boil, cover and simmer for 20 minutes.
    
4. Allow to cool slightly and blend, in small quantities, in a liquidizer.
    
5. Strain through a fine mesh sieve, and return the strained liquid to the saucepan.
    
6. Add the milk to the saucepan as well, add salt and pepper to taste, and reheat to serving temperature.    

 INGREDIENTS

• 1 only Medium-sized Onion 
   
• 1 only Medium-sized Potato
   
• ½ Head Celery
   
• 1 oz. (25g) Butter
   
• 1¼ pts. (750 ml) Vegetable Stock
   
• ¾ pt. (426 ml) Milk
   
• Salt and Pepper to taste