Celery and Tomato Soup

Ingredients

• 1/2 pound Nut Soup Stock
• 5 cups water
• 3 cups tomato
• 1 cup celery, sliced fine
• 4 2/3 teaspoonfuls salt

Method

1. 1

   Cook the tomato, one cup of the water, and the celery together until the celery is tender.

2. 2

   Add the prepared stock with the four cups of water.

3. 3

   Heat to boiling, add the salt, and serve.

Nutrition per serving

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 65. The excerpt below is the record exactly as published.

x/\ pound Nut Soup Stock, 6*4 cups water, 2 to 2*4 dozen ripe olives, 4 to 5 teaspoonfuls arrowroot, or 2 table- spoonfuls corn-starch, 2 to 2 *4 teaspoonfuls salt. Slice and cook the olives for fifteen minutes in three fourths of a cup of water. Combine the blended stock and olives, and heat to boiling; stir in the arrowroot, and let all boil up well. Add salt, and serve. Ripe olives can be bought at first-class groceries in the large cities. To prepare them for soup, cut them open carefully on one side, lengthwise, and remove the stone, then slice them in rather thin slices, beginning at the end. This will leave most of the pieces in rings. *Celery and Tomato Soup. — % pound Nut Soup Stock, 5 cups water, 3 cups tomato, 1 cup celery, sliced fine, 4 2/3 teaspoonfuls salt

Cook this with the app: pantry check, scaling, and the assistant.