Celery Soup

• a knob of butter
• 1 small head of celery, trimmed and roughly chopped (leaves included)
• 1

Melt the butter in a large saucepan and gently stew the vegetables in it until well coated. This preliminary stew-frying of the vegetables makes the soup richer and tastier. Add the stock, bring to the boil, cover the pan and cook steadily for 45 minutes, or until the celery is soft. (It needs to be soft because you have to press it through a sieve.) After sieving, return the soup to the pan, a