Celery Soup

Ingredients

• Three Heads of Celery
• One pint of Stock
• One Carrot
• One Onion
• Two quarts of Water
• Two lumps of Sugar
• One teaspoonful of Salt
• Yolks of two Eggs
• One pint of Milk or Cream

Method

1. 1

   Cut the celery into pieces and wash in plenty of cold water.

2. 2

   Put the water into a large pan and throw in the celery, add the sugar, carrot, onion and a little grated nutmeg.

3. 3

   Boil until the vegetables are tender.

4. 4

   Strain off the liquid but do not throw it away.

5. 5

   Rub the vegetables through a sieve, add the pint of stock, and half a pint of the celery liquor as flavouring.

6. 6

   Stir in the milk or cream and the yolks of the eggs well beaten.

7. 7

   Make the soup thoroughly hot, but on no account must it be allowed to boil after the milk and eggs have been added.

8. 8

   Serve very hot in a tureen.

Nutrition per serving

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 6. The excerpt below is the record exactly as published.

CELERY SOUP Ingredients : Three Heads of Celery One pint of Stock One Carrot One Onion Two quarts of Water Two lumps of Sugar One teaspoonful of Salt Yolks of two Eggs One pint of Milk or Cream

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