Celery Soup

Ingredients

• one quart of beef stock
• one bunch of celery
• one cup of cream
• salt to taste
• pepper to taste
• a little flour mixed with water

Method

1. 1

   Heat one quart of beef stock and thicken with a little flour mixed with water.

2. 2

   Cut one bunch of celery in small pieces and boil them in the soup for half an hour or until tender.

3. 3

   Then add one cup of cream, salt, and pepper to taste.

4. 4

   Boil up once and serve.

Nutrition per serving

As published

This recipe was extracted from Cooks in clover (1889), page 5. The excerpt below is the record exactly as published.

Celery Soup. — Heat one quart of beef stock, and thicken with a little flour mixed with water ; cut one bunch of celery in small pieces and boil them in the soup half an hour, or until tender; then add one cup of cream or milk, salt and pepper to taste. Boil up once and serve. Mrs. D. C. Cimidrey. Mock-Turtle Soup. — Cut in half a calf's head with the skin on and clean it well ; then half boil it, take all the meat off in square bits, break the bones of the head, and boil them in some veal and beef broth to add to the richness. Fry some shal- lot in butter, and dredge in flour enough to thicken the gravy; stir this into the browning, and give it one or two boils. Skim it carefully, and then put in the head. About ten minutes before you serve, put in some basil, tarragon, chives, parsley, cay- enne pepper and salt to your taste ; also two spoons of mushroom catsup and one of soy. Squeeze the juice of a lemon into the tureen, and pour the soup upon it. Mrs. J. Duckworth. Clear Soup. — Five pounds of beef cut from lower part of the round ; five quarts of cold water. Let it come to a boil slowly, strain and put away to cool. In the morning skim off the fat, and be careful not to pour sediment in the soup pot. Add one onion, one stock of celery, two sage leaves, two sprigs of COOKS IN CLOVER. parsley, six whole cloves. Boil gently twenty min- i utes, and strain ; salt and pepper to taste. For a | richer soup, pour the sediment in the soup pot) and use the whites of two eggs. Miss Anna Hesse. \ \ \ Pea Soup. — Two cups of split peas, cooked soft \ and mashed through a wire sieve ; season with plenty i of butter, salt and pepper. Add water to make the desired consistency, and serve with cubes of bread toasted in the oven. Clifton. \ Oyster Soup, I. — Two quarts of good mutton broth, six dozen oysters, two ounces of butter, a J quarter of a pint of cream, one ounce of flour, salt, \ cayenne pepper and maize to taste. Scald the oys- ters in their own liquor, then add it well strained to \ the broth, thicken with the butter and flour, and \ simmer for a quarter of an hour. Put in the oysters, \ cream and seasoning ; stir well, but do not let it boil Serve very hot. Mrs. Wm. Bi/ri^ess. Oyster Soup, II. — Put into a saucepan one quart of milk, butter, salt and pepper to taste. While the milk is coming to a boil, drain the liquor from one hundred medium sized oysters into another sauce- pan; add a scant pint of water, being sure to skim while boiling. Let the liquor boil about five min- utes, then drop in the 03'sters ; let all boil a few min- utes, until the oysters are plump and of a light color. Pour the milk into the saucepan containing the oysters, mix well, and turn into a heated tureen. Serve immediately. Mrs. J. H. Whitehead. Black Bean Soup. — Soak one quart of beans twen- ty-four hours. Take the remains of a roast of beef as free from fat as possible, or two pounds of beef and one of salt pork, — this is better than the ribs; boil together in a large pot, in six or eight quarts of water, first adding an onion cut up fine. Boil beans and all for five hours, mash and strain ; flavor with a bunch of herbs, pepper and salt to taste

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