Celery Soup

Ingredients

• ½ pint milk
• ½ pint of cream
• 1 oz. flour or cornflour
• 1 pint white stock
• 1 large head of celery
• 1 onion
• 1 potato
• 1 bay leaf
• 1 blade of mace
• salt
• pepper

Method

1. 1

   Wash the celery clean and cut small, peel the potato and onion, and boil all together in just enough water to cover them.

2. 2

   When tender, rub all through a wire sieve, add the stock, and re-boil.

3. 3

   Season with mace, bay leaf, salt, and pepper, add the milk, and allow to stand for ten minutes.

4. 4

   Mix cornflour with a little cold water and stir until the soup thickens.

5. 5

   Remove the mace and bay leaf, whip the cream, and stir it in just before serving.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 31. The excerpt below is the record exactly as published.

CELERY SOUP. \ pint milk £ pint of cream salt pepper 1 oz. flour or cornflour WHITE l \ pints white stock 1 onion 1 potato 1 large head of celery 1 bay leaf 1 blade of mace

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