Celery Cream Soup

Ingredients

• 3 pints of stock
• a small piece of lean cooked ham
• an onion
• 1.5oz. of warmed butter
• 1 table-spoonful of flour
• 1 pint of milk
• dredge in salt and pepper to taste
• a pinch of the green leaf of the Celery

Method

1. 1

   Put stock into a saucepan with minced ham and onion, boil for a few minutes.

2. 2

   Chop celery to fill a breakfast cup, boil for ten minutes, strain.

3. 3

   Mix butter with flour, stir into boiling stock to thicken, pass through a sieve into another saucepan.

4. 4

   Add celery and milk, season, simmer for ten minutes, sprinkle in chopped celery leaf, serve hot.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 208. The excerpt below is the record exactly as published.

Celery Cream Soup. Put 3 pints of stock into a saucepan with a small piece of lean cooked ham and an onion, both finely minced, and boil for a few minutes. Wash a few sticks of Celery, chop them up (having sufficient to fill a breakfast- cup), boil them for ten minutes, and then strain off all the water. Mix ljoz. of warmed butter with 1 table-spoonful of flour, stir it into the boiling stock to thicken it, and pass the whole through a fine sieve into another saucepan. Add the Celery and 1 pint of milk, dredg'e in salt and pepper to taste, and simmer gently on the side of the fire for ten minutes ; then sprinkle in a pinch of the green leaf of the Celery

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