Celery Soup

Ingredients

• 2 heads of celery
• ½ pint of good white stock
• 1 ounce of butter
• 2 ounces of lean ham
• a small lump of sugar
• 2 pints more of stock
• a little salt
• a blade of mace
• ½ pint of boiling cream or milk

Method

1. 1

   Cut celery into pieces, boil with white stock, butter, ham, and sugar for 15 minutes.

2. 2

   Add more stock, salt, and mace, and stew for an hour.

3. 3

   Press through a sieve, heat again, add boiling cream or milk, and serve with toasted sippets.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 23. The excerpt below is the record exactly as published.

Celery Soup. — Cut the white part of 2 heads of celery into pieces an inch long, place in a saucepan with \ pint of good white stock, 1 ounce of butter, 2 ounces of lean ham, and a small lump of sugar. Boil for a quarter of an hour, put in with them 2 pints more of stock, a little salt, and a blade of mace. Stew gently for an hour, then press the soup through a coarse sieve. Make it hot again, pour it into a tureen, add J pint of boiling cream or milk,

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