Ramadan recipe: Celery soup

Serves 4

Ingredients

1 bunch of celery stalks, cleaned and sliced

1 onion, chopped

2 garlic cloves, crushed

2 tablespoons of oil and butter

Salt and pepper

3 cups of chicken stock

Pinch of nutmeg

Few celery greens, chopped

Handful of chopped parsley

2 tablespoon oil, and butter

2 tablespoons flour

1 cup milk

Mastic

Instructions

- Put the butter, oil and mastic in a pan on medium heat and saute the celery, garlic and onions, stirring until softened.

- Season with salt and pepper and add the stock.

- Add the celery leaves, parsley and nutmeg.

- Simmer for 25 minutes.

- Cool then puree in a blender.

- In the same pan, saute the flour in the oil and butter, then add the milk, whisking constantly.

- Add the celery puree and stir to mix well.

Salma Soliman cooks On A Budget every Saturday and Tuesday at 3pm on Fatafeat.