Celery Soup

Ingredients

• four heads of celery
• two onions peeled and sliced thin
• four ounces of lean ham cut into dice
• a pint of nicely flavoured white stock
• three pints more stock
• two ounces of butter
• two tablespoonfuls of flour
• a teacupful of boiling cream or milk

Method

1. 1

   Cut the white part of the celery into pieces and put them into a saucepan with the onions, ham, and stock.

2. 2

   Boil until soft, press through a sieve, return to the saucepan, add more stock, butter, seasoning, and moistened flour.

3. 3

   Boil again for half an hour, skim if necessary, and add boiling cream or milk.

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 1. The excerpt below is the record exactly as published.

Celery Soup. Take the white part of four heads of celery and cut into pieces an inch long and put them into a saucepan with two onions peeled and sliced thin, four ounces of lean ham cut into dice, and a pint of nicely flavoured white stock. Boil until the vegetables are sufficiently soft to pulp them, press them through a sieve, and return them to the saucepan ; add three pints more stock, two ounces of butter, a seasoning of salt, white pepper, and two tablespoonfuls of flour which have been moistened to a thin smooth batter with a little cold stock or water. Boil again for half an hour, then skim if necessary, and add a teacupful of boiling cream or milk

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