Celery Soup

Ingredients

• 2 heads of celery
• 2 oz. butter
• 3 pint milk
• % gill cream
• 1 tablespoonful crushed tapioca
• 1 quart of water
• 1 dessertspoonful MARMITE

Method

1. 1

   Wash and trim the celery and cut into small pieces.

2. 2

   Melt the butter in a stewpan and put in the celery; cook it for a few minutes add the MARMITE, dissolved in the water, and boil for an hour.

3. 3

   Then add the crushed tapioca, and boil for half an hour longer.

4. 4

   Remove the scum and season to taste.

5. 5

   Add the milk and cream, and reheat the soup.

6. 6

   Serve with fried bread croutons.

As published

This recipe was extracted from 60 Marmite recipes (1920) by Marmite Food Extract Co, page 1. The excerpt below is the record exactly as published.

CELERY SOUP. 2 heads of celery, 2 oz. butter, 3 pint milk, % gill cream, if liked, 1 tablespoonful crushed tapioca, 1 quart of water, 1 dessertspoonful MARMITE

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