Celery Soup

Ingredients

• 2 heads celery (white stalks only)
• ½ pint milk
• 1 quart stock
• 1 large Spanish onion
• pepper
• 1 bay leaf
• 1 tablespoonful cornflour
• 1 blade of mace
• salt

Method

1. 1

   Wash the celery thoroughly and cut it into inch lengths.

2. 2

   Peel and chop the onion.

3. 3

   Put both into a pan with just enough water to cover them and stew gently for two hours, or until very tender.

4. 4

   Rub all through a hair sieve, as wire tends to discolour the celery.

5. 5

   Put the puree into a pan, with the stock, milk, bay leaf, mace, and salt and pepper to taste.

6. 6

   Mix the cornflour with a little cold water, and just before it boils add to the soup.

7. 7

   Stir all one way until it thickens, simmer for five minutes, and serve with sippets of fried bread.

8. 8

   If desired rich, stir into the soup 0.5 pint of whipped cream just before serving.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 28. The excerpt below is the record exactly as published.

CELERY SOUP. 2 heads celery (white stalks only) -J- pint milk 1 quart stock 1 large Spanish onion pepper 1 bay leaf 1 tablespoonful cornflour, 1 blade of mace salt

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