Celery Soup

Ingredients

• a single head of celery
• as much salted water as will cover it
• a dessertspoonful of flour
• three quarters of a pint of hot milk
• pepper
• salt
• a quarter of a pint of cream

Method

1. 1

   Boil celery in salted water until tender, rub through a sieve.

2. 2

   Mix flour with cold water, add hot milk, season, and stir in celery pulp and cream.

3. 3

   Boil once and serve.

Nutrition per serving

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 343. The excerpt below is the record exactly as published.

a single head of celery ; cut it up and boil it in as much salted water as will cover it. When quite tender rub it through a sieve. Mix a dessertspoonful of flour to a smooth paste with a little cold water, and pour on it three quarters of a pint of hot milk. Season with pepper and salt, add the celery-pulp, and a quarter of a pint of cream. Boil up once and serve. If liked, this soup may be flavoured with nutmeg. Artichoke Soup may be made in the same way. Half a bay-leaf and a little lean ham, or the bone of a rasher, should be boiled with the artichokes. Asparagus Soup. — Follow the recipe given for celery soup. Cut off and put aside the points of the asparagus, throw them into the soup, and let them boil till tender, just before serving. Onion Soup. — Boil a large onion with two ounces of stale crumb of bread. Cook till the onion is tender. Bub the whole through a sieve, add a pint of hot milk, season with pepper and salt

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