Ingredients

3 Tbsp butter

4 cups celery

1 fat garlic clove, chopped

2 medium onions, chopped

1 ½ cups chicken stock

250 ml double thick cream

1 cup/ 250 ml full cream milk

Salt (about 1 scant tsp) and a couple of grindings of pepper to taste

Method

Melt the butter and sauté the onions and garlic for a minute. Add the chopped celery all at once and continue to sauté, stirring.

Add chicken (or use vegetable) stock and cook for a few minutes, then add the milk and cream and simmer, stirring now and then, until it thickens a little and the flavours have developed.

Blend thoroughly, heat through, and serve. There should be no need to thicken it but you can thicken with a little cornflour dissolved in milk if your soup seems a tad runny. I served it with butter-fried croutons of plain day-old white bread. DM/TGIFood

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