Ingredients:
1 kg.
celery, peeled and diced
8 cups of water
2 teaspoons of salt
3 tablespoons of butter
1/8 teaspoon grated nutmeg
1/4 teaspoon ground white pepper
1 / 4 cup milk
Preparation:
Thicken in a pot with water and salt, cook the celery over high heat until soft.
Drain and immediately pass through the pureed raisin adding the butter, nutmeg, white pepper and milk, and stir vigorously with a wooden spoon until the desired texture is achieved.