10 - 15 Minutes
30 - 35 Minutes
2 (entrée bowls)
Veg / Chicken Stock*
Dried Chives /
1 medium, chopped
1 large, chopped
150 ml, warm
1 tbsp, garnish
Such a delicious recipe, and with the simplest ingredients!
One of my Filipina flat mates used to always make this lock, stock, and barrel to eat before and after flights. But too bad, if I had found it first, even the biggest barrel would be wiped CLEAN of any evidence of a soup in it!
If you don't like the taste of celery, or find it too strong, do not worry. The soup has the slightest and the mildest taste of celery.
Tastes best with soup sticks or toast or baguette.
Pour the chicken stock into a casserole, bring to boil and add the chopped celery, onions and carrots to this. Boil this for 10-15 minutes, till the vegetables are well cooked.
Strain the vegetables, and keep the stock separately.
Puree the vegetables without using any stock. Pour it back in the casserole, and add the stock. Bring to boil.
Add maida and pepper to the warm milk (do not use hot milk as the maida would cook in it instantly, forming lumps. Do not add salt to warm milk, this could curdle it. ) and whisk well to make sure no lumps are formed.