Celery Soup

Ingredients

• 3 lb. celery (outside pieces)
• 4 oz. onion
• 12 oz. shredded potatoes
• 1 quart of water
• 0.5 oz. salt
• 0.5 pint milk
• 1 teaspoonful corn flour
• 1 teaspoonful freshly chopped parsley
• some shredded bread

Method

1. 1

   Trim the celery by skinning the outside with an economic vegetable knife to remove the strings, and shred finely. ‘Sweat’ it with the onion, add the potatoes, water and salt, and cook until done.

2. 2

   Finish with the milk in which the corn flour has been smoothly mixed, and simmer for a few minutes.

3. 3

   Correct the seasoning, add the parsley, and serve with shredded bread.

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 8. The excerpt below is the record exactly as published.

Celery Soup Materials—3 lb. celery (outside pieces), 4 oz. onion, 12 oz. shredded potatoes, 1 quart of water, $ oz. salt, $ pint milk, 1 teaspoonful corn flour, 1 teaspoonful freshly chopped parsley, some shredded bread

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