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Method
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1
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Slice the potatoes , onion and celery
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2
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melt the butter in a stewpan and then add the vegetables
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3
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fry until the fat is absorbed, stirring frequently to prevent any browning
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4
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Add the stock and simmer for one hour or until the vegetables are tender
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5
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Rub through a fine sieve
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6
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return to the stewpan, add the milk and bring to the boil
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7
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sprinkle in the sage and cook until transparent
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8
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add the seasoning to taste and serve
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