Celery soup and sesame sticks

Yield: 4 servings

Measure Ingredient
25 grams Butter
1 tablespoon Sesame Oil
½ \N Celery Head
1 \N Onion
2 tablespoons Sesame Seeds
2 tablespoons Flour
300 millilitres Milk
450 millilitres Vegetable Stock
\N \N Salt
\N \N Ground Black Pepper
12 slices White Bread
100 grams Unsalted Butter
2 tablespoons Fresh Parsley
1 tablespoon Sesame Seeds

CELERY SOUP

SESAME STICKS

Celery is sold all the year round, so you can easily make this soup at any time. Serve with crispy sesame sticks - they contrast perfectly in flavour and texture.

Preparation Time: 25 minutes plus cooling Cooking Time: 45 minutes Preparation:

Wash and thinly chop the celery Remove the crusts from the white bread Soften the butter Chop the fresh parsley 1. Preheat the oven to 190C/375F/Gas 5. Melt the butter and oil in a large saucepan. Add the celery and leaves, onion and sesame seeds.

Cook over a gentle heat for 10 minutes until softened. Add the flour and cook for 2 minutes. Take off the heat and gradually stir in the milk and stock until well blended. Bring to the boil and simmer for 30 minutes. Season to taste.

2. Remove from the heat and allow the soup to cool. Blend until smooth in a liquidiser, then return to the pan and heat through gently.

3. Meanwhile make the sesame sticks; roll out the slices of bread firmly with a rolling pin. Blend the butter, parsley and sesame seeds together. Spread three-quarters of the butter mixture over the slices of bread.

4. Roll up the bread and secure two sticks at a time with cocktail sticks. Spread the remaining butter on top of the bread sticks. Place on a baking tray and bake for 15-20 minutes, until they are crisp and golden. Remove the cocktail sticks.

5. Serve the soup hot, garnished with celery leaves and accompanied by sesame sticks.

Freezing: The soup and sticks can be made in advance and frozen for up to 6 months. Do not cook the sticks befre freezing.

Submitted By KAZ LANGRIDGE On 05-22-95

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