Ingredients
10 oz celery, thinly sliced
1 small onion, diced
1 tbsp extra-virgin olive oil
1 tbsp all-purpose flour
1 cup of vegetable stock (ideally low sodium)
1 cup skim milk
Juice of 1 lemon
3 oz feta cheese, diced
Handful of fresh parsley, chopped
To Make
- In a saucepan, heat the olive oil and sauté the onion until almost tender, but not browned.
- Add the celery and stir well.
- Sprinkle in the flour and keep on stirring for a few minutes.
- Pour in the vegetable stock and bring to a quick boil. Stir constantly. Immediately reduce the heat, cover and gently simmer for about 20 minutes.
- Place the soup into a blender and process until smooth.
- Then return the soup mixture to the saucepan, add the milk and season well with salt, pepper and the lemon juice.
- Reheat gently.
- Serve immediately, sprinkled with feta cheese cubes and parsley.
Serves 2.
