3 cups of low fat milk
3 spring onions
2 cups frozen corn
1 ½ tablespoons butter
1 celery stalk
1 medium onion
1 medium peeled and cubed potato
1 tablespoon all-purpose flour
½ teaspoon dried thyme
¼ cup chopped fresh chives and/or parsley
1) Pull the leaves from the celery stalk and set them aside, while you chop your celery and onion.
2) Heat the butter in a medium saucepan over medium heat. Add the celery (not the leaves), onion, and thyme. Stir until the vegetables start to brown.
3) Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the milk, add the potato and bring to a boil. Stir continuously, so the soup doesn’t stick to the pot. Cook until the potatoes are tender. This should take 10 minutes.
4) Chop the celery leaves, trim the ends off the spring onions, and slice them thinly. When the potatoes are tender, stir in the corn, spring onion and celery leaves. Bring the soup back to the boil and then serve.