25 gm butter
1 tablespoon sesame oil
1/2 celery head
2 tablespoon sesame seeds
2 tablespoon flour
300 ml milk
450 ml vegetable stock
1 ground black pepper
12 slice white bread
100 gm unsalted butter
2 tablespoon fresh parsley
1 tablespoon sesame seeds
Celery is sold all the year round, so you can easily make this soup at any time. Serve with crispy sesame sticks - they contrast perfectly in flavour and texture.
Wash and thinly chop the celery Remove the crusts from the white bread Soften the butter Chop the fresh parsley
1. Preheat the oven to 190C/375F/Gas 5. Melt the butter and oil in a large saucepan. Add the celery and leaves, onion and sesame seeds. Cook over a gentle heat for 10 minutes until softened. Add the flour and cook for 2 minutes. Take off the heat and gradually stir in the milk and stock until well blended. Bring to the boil and simmer for 30 minutes. Season to taste.
2. Remove from the heat and allow the soup to cool. Blend until smooth in a liquidiser, then return to the pan and heat through gently.
3. Meanwhile make the sesame sticks; roll out the slices of bread firmly with a rolling pin. Blend the butter, parsley and sesame seeds together. Spread three-quarters of the butter mixture over the slices of bread.
4. Roll up the bread and secure two sticks at a time with cocktail sticks. Spread the remaining butter on top of the bread sticks. Place on a baking tray and bake for 15-20 minutes, until they are crisp and golden. Remove the cocktail sticks.
5. Serve the soup hot, garnished with celery leaves and accompanied by sesame sticks.
Freezing: The soup and sticks can be made in advance and frozen for up to 6 months. Do not cook the sticks befre freezing.
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