Celery Soup

Ingredients

• 6 heads of celery
• I t oz. of butler
• 1 lb. lean ham
• | Cream
• 4 pints of white stock

Method

1. 1

   Cut down the white parts of celery and boil in the stock with the ham cut up and the butter.

2. 2

   Simmer gently for a full hour, and drain through a sieve.

3. 3

   Return the liquor to pan, and stir in very carefully a few tablespoonfuls of cream.

4. 4

   Season to taste, and serve with pieces of toasted bread.

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 4. The excerpt below is the record exactly as published.

CELERY SOUP. 6 heads of celery. I t oz. of butler. 1 lb. lean ham. | Cream. 4 pints of white stock

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