1 small head of celery, chopped
600ml chicken stock
1/4 tsp ground mace or nutmeg
25g butter, softened
25g plain flour
3 tbsp double cream
salt and freshly ground black pepper
PREPARATION:
1. Place the celery in a pan with the stock and mace and bring to the boil, reduce the heat, cover and simmer for about 30 minutes. Allow to cool slightly, then puree in a liquidiser.
2. Return to the pan, pouring through a sieve if wished, and bring to a simmer. Mix the butter and flour to a paste and whisk into the sauce. Season to taste and simmer until thickened. Stir in the cream.