Celery Soup

Ingredients

• 2 bunches of celery
• 3 pints of milk
• half a small onion
• a tablespoon of butter
• a tablespoon of flour

Method

1. 1

   Clean and cut celery, boil in water until soft, rub through a colander.

2. 2

   Add milk and onion, thicken with butter and flour, season, and serve with toasted bread.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 21. The excerpt below is the record exactly as published.

tablespoons of butter, 3 large potatoes chopped fine; season with finely cut parsley, pepper and salt to taste. Simmer about ^ hour, and serve hot. LIMA BEAN SOUP — Soak a pint of dried Lima beans over night; turn off the water in the morning, and put on the fire to boil slowly for 2 hours, with 3 pints of water; then rub through a colan- der. Put in the kettle again and add a pint of milk or cream, and thicken with a lump of butter rolled in flour. When it boils, add the beaten yolks of 2 eggs. Season with pepper and salt, and serve with a Toll at each plate. Time, about 2^ hours. BEAN PORRIDGE.— Soak over night a quart of any kind of good beans, such as are used for baking; boil them the next morning in plenty of water, until they begin to break in pieces; then drain, and add them to any good broth of fresh or salted meat, with a few slices of salt pork cut in dice. Cook and stir them often, until they VEGETABLE SOUPS 6'd are all broken fine. This is a rtiost nutritious soup to keep constantly on hand in winter, when milk is scarce; it is inexpensive, for the broth of all salted meats and "boiled dinners" can be used in prepar- ing it. It is more easily digested than baked beans, being less con- centrated food. Of this soup it was said in " olden times;" "Bean porridge hot, bean porridge cold, Bean porridge is the best when nine days old." CABBAGE SOUP. — Cut a small cabbage in quarters; carefully take apart and wash; then chop finely. About |- hour before dinner add it to 2 quarts of stock, or broth, in which meat has been boiled; let it boil until dinner time, when the cabbage will be done. Serve with toasted bread. CARROT SOUP (a la Cressy). — Put a piece of butter the size of an egg into the frying-pan, and when melted, add 1 large onion cut finely, a slice of ham cut in little squares, a teacup of chopped celery and 10 grated carrots. Stew over the fire until the vegetables begin to brown, then add 2 quarts of stock, and simmer for 2 hours. Rub all through the coarse colander, put back into the kettle to re= heat, and season with pepper and salt. Serve with a few dice of toasted bread in the tureen. This is good made with 3 pints of water, adding a pint of milk or cream when it is re=heated. Time about 2^ hours. CELERY SOUP — Break apart, and carefully clean 2 bunches of celery; then cut it finely and boil in just water enough to cover it, until it is soft enough to rub through a coarse colander; scald 3 pints of milk and add to the celery, and the water in which it was boiled, with half a small onion

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