- 2 tablespoons oil
- 1 large onion, sliced
- 1 tablespoon flour
- 4 cups beef or veal stock
- 3 1/2 cups carrots, sliced
- 1 cup celery, minced
- Salt and pepper to taste
Method:In a large soup kettle and brown the onion in hot oil.
Stir in flour and cook, stirring occasionally for a few minutes.
Add stock and stir while heating to boiling, cook 2 minutes. Add remaining ingredients and simmer 1 hour.
Mash through a strainer or an immersion stick blender can be used as well.
Serve hot.
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