Carrots – 455 gm
Celery – 115 gm
Onions – 55 gm
Stock – 885 gm
Butter – 30 gm
Refined flour – 15 gm
Salt and Pepper – to taste
Wash and scrape and dice the carrots into even-sized pieces.
Peel onions, wash and chop celery. Put the stock in a pan.
Season with salt and pepper, add prepared vegetables and simmer till quite tender.
Mix the flour to a smooth paste with butter. Add to the soup and simmer for 10 minutes longer.