1/4 c  Butter
2    Stalks celery, fine chop
1    Blade mace
Salt & Pepper to taste
2/3 c  Milk
Fried croutons (garnish)
3 c  Onions, finely chopped
3 3/4 c  Chicken stock
1    Bay leaf
1/4 c  Flour
2/3 c  Single or double cream
Chopped fresh mixed herbs

Fry onions and celery for 5 minutes, without browning, in melted butter.
Add chicken stock, mace, bay leaf and seasoning. Bring to a boil, cover and
simmer 45 minutes or until tender. Remove bay leaf and mace blade. The
soup can now be sieved or pureed if a smooth soup is desired. Blend flour
with milk and whisk gradually into soup. Return to a boil, stirring
constantly. Reduce heat and simmer for 5 minutes. Adjust seasoning. Stir
in cream and reheat before serving. Dip the hot fried croutons into finely
chopped savory herbs and float them on top of soup.