Method

Celery and Onion Soup
1. Reserve 1 stick of celery and cut into thin strips, place in a bowl of iced water and set aside. Chop remaining celery and onion. Melt butter in a saucepan, add onion and celery and cook for 5 minutes. Stir in flour and cook for 1 minute, then gradually stir in milk. Add bay leaf, cover and simmer for 20 minutes.

2. Cool slightly, remove bay leaf, and then puree soup in a blender or food processor. Return to pan, stir in creme fraiche and add salt and pepper. Reheat gently. 

3. Serve with crusty bread.

Celery & Pumpkin Au Gratin Method
1. Preheat oven to 220°C. Melt butter in a medium saucepan over high heat. Add flour, whisking, then cook for 30 seconds. Remove from heat. Add milk, whisking, and return to heat. Bring to the boil. Stir in cheese and salt & pepper to taste.

2. Mix pumpkin and celery and put into an ovenproof and microwave proof dish. Cook in microwave on high for 5 minutes or until slightly softened. Pour cheese sauce over the top and sprinkle with fresh breadcrumbs. Place in the oven and cook for approx 20 minutes or until vegies are cooked.

3. Serve with roast or grilled meats.

*  This information was sourced from '9am with David and Kim'