1 oz. oil or margarine
1 large onion
2 celery stalks
4 oz. fresh parsley
4 tsp. plain flour
1 1/2 pints vegetable stock
salt and pepper
a dash of soya or regular cream
Finely chop vegetables. Chop parsley roughly and discard any long stems. Heat oil or margarine and add onion, celery
and parsley. Cook until soft, then stir in flour and cook for a minute or two before adding the stock.
Simmer for 25 minutes then allow to cool slightly. Puree in blender. Reheat, season and add cream before serving with
a sprig of parsley.
(Source unknown.)