Ingredients: Carrots – 455 gm Celery – 115 gm Onions – 55 gm Stock – 885 gm Butter – 30 gm Refined flour – 15 gm Salt and Pepper – to taste

Ingredients:

• Carrots – 455 gm
• Celery – 115 gm
• Onions – 55 gm
• Stock – 885 gm
• Butter – 30 gm
• Refined flour - 15 gm
• Salt and Pepper – to taste

Method:

1. Wash and scrape and dice the carrots into even-sized pieces.
2. Peel onions, wash and chop celery. Put the stock in a pan.
3. Season with salt and pepper, add prepared vegetables and simmer till quite tender.
4. Mix the flour to a smooth paste with butter. Add to the soup and simmer for 10 minutes longer.