Serves 4

25 g (1 oz) English butter

125 gr (4 oz) fresh parsley, roughly chopped

1 medium onion, skinned and sliced

50 g (2 oz) celery, cleaned and sliced

20 ml (4 level tsp) flour

1 litre (1 3/4 pints) chicken stock

salt and freshly ground pepper

60 ml (4 tbsp) fresh single cream

1.  Melt the butter in a large saucepan and add the parsley, onion and celery. Cover the pan and cook gently until the vegetables are quite soft. Shake the pan from time to time.

2.  Stir in the flour until smooth, then mix in the stock. Season and bring to the boil.

3.  Cover the pan and simmer for about 25 minutes. Cool a little then rub through a sieve or puree in a blender. Reheat, adjust seasoning and stir in the fresh cream just before serving.