Puree Of Celery Soup

50 g/2 oz polyunsaturated margarine
450 g/1 lb celery, cut into 1 em/1/2inch pieces
225 g/8 oz potatoes, peeled and cut into
2.5 cm Minch cubes
1.2 litres/2 pints chicken stock or water
1 bouquet garni
salt
freshly ground black pepper
120 nil/4 fl oz skimmed milk
chopped parsley, to garnish

Heat the margarine in a large pan and toss the prepared vegetables in this. Add the stock or water, bouquet garni, salt and pepper. Simmer for 30 minutes.

Remove the herbs and sieve the mixture, or purie in a blender or food processor. Return the soup to the pan with the milk and reheat. Garnish with the parsley before serving.

SERVES 4 id 6