Celery Soup

Ingredients

• Six roots of celery
• one large turnip
• two ounces of onions
• four ounces of bread crumbs
• one ounce of butter
• one dessert-spoonful of flour
• half a pint of cream

Method

1. 1

   Strip off all the green part of the celery, using only the white; cut it in shreds, reserving the inside of three of the roots to be added afterwards; slice the turnip and onion, and put them with the celery into a pan; add two quarts of water, the bread crumbs, and a dessert-spoonful of salt; let all boil till the vegetables are perfectly soft; rub through a sieve; return it to the pan; add the celery (previously boiled till quite soft), the butter and flour, well mixed; stir it, seasoning with white pepper, a little mace, and more salt, if required; and, after boiling quarter of an hour, stir in the cream, but do not allow it to boil afterwards.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 36. The excerpt below is the record exactly as published.

Celery Soup. Six roots of celery, one large turnip, two ounces of onions, four ounces of bread crumbs, one ounce of butter, one dessert- spoonful of flour, and half a pint of cream

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