Celery Cream Soup

Ingredients

• Cut celery in small pieces
• enough water to cover
• a tablespoon of flour
• a tablespoon of butter
• the same quantity of fresh milk
• Season with salt
• and pepper to taste

Method

1. 1

   Cut celery in small pieces and boil till tender in enough water to cover.

2. 2

   Keep it covered tight.

3. 3

   When tender, mash through a sieve or colander and put back into the water in which it cooked.

4. 4

   Add the same quantity of fresh milk, and when all is hot, thicken with flour mixed with butter.

5. 5

   Add cream if greater richness is wished.

6. 6

   Serve hot with bread sticks or sippets.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 15. The excerpt below is the record exactly as published.

CELERY CREAM SOUP Cut celery in small pieces and boil till tender in enough water to cover. Keep it covered tight. When tender mash through a sieve or colander and put back into the water in which it cooked. Add the same quantity of fresh milk, and when all is hot, thicken, allowing a tablespoon of flour mixed with a tablespoon of butter to a pint of the liquid. Add also cream if greater richness is wished. Season with salt and pepper to taste

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