Celery Soup

Ingredients

• The white part of 3 heads of celery
• ^ lb. rice
• 1 onion
• 1 quart stock
• 2 quarts milk
• pepper
• salt
• a little roux

Method

1. 1

   Cut up the celery and onions very small, boil them in the stock until quite tender, add the milk and the rice, and boil together until quite a pulp.

2. 2

   Add pepper, salt, and a little roux, strain through a fine hair sieve or a metal strainer, and boil a few minutes, taking care it does not burn.

3. 3

   Serve with small croutons or fried bread.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 7. The excerpt below is the record exactly as published.

Celery Soup — The white part of 3 heads of celery, ^ lb. rice, 1 onion, 1 quart stock, 2 quarts milk, pepper and salt, and a little roux

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