Cream of Celery & Kumara Soup

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Spinach leaves add a little colour to this soup.

Ingredients

7 stalks	Celery, and leaves, diced (about 450g) (Main)
5	Spinach leaves, chopped
250 g	Kumara, peeled and diced
3 Tbsp	Flour
1 to taste	Salt & freshly ground pepper
1	Onion, medium, diced
2 cups	Vegetable stock
25 g	Butter
2 cups	Milk

Directions

1. Combine the celery, spinach, kumara and stock in a saucepan and simmer the vegetables until soft. Puree until smooth.
2. Melt the butter in a large saucepan. Saute the onion until tender. Stir in the flour. Gradually stir in the milk, cooking on low heat until thick. Slowly stir the puree into the white sauce. Season. Heat through. Great served topped with crumbled blue cheese, grilled bacon rolls orCambodian pesto.