1 bunch celery
1 teaspoon sea salt
1 teaspoon black pepper
small tub creme fraich
1 cup of milk
4 cups of chicken stock or 4 stock cubes dissolved in hot water
Put oil salt pepper and grated nutmeg in a pan.
Chop lettuce, celery and onion and simmer on very low heat for half hour. Add milk and chicken stock and continue to simmer for a further 15 minutes. Now blitz with a blender until smooth, add two dessert spoons of the creme fraich and blend in. Serve in bowl with a big spoonful of creme fraich and sprinkle with olive oil and cracked black pepper.