Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

nut-free

Celery Soup, Cream of

Name: Celery Soup, Cream of
Yield: 5 servings
Ingredients: 2 heads of celery; 2 oz. of butter; 2 quarts chicken broth; 2 oz. flour; 1 pint boiling cream; cayenne pepper, salt, nutmeg

From The "A1" cookery book, 1901

Serves 5

Stock from boiled fowl is sufficient for this soup.

A modern interpretation · AI-generated from the original record

Ingredients

2 heads of celery
2 oz. of butter
2 quarts chicken broth
2 oz. flour
1 pint boiling cream
cayenne pepper, salt, nutmeg

Method

Wash and cut celery into 1-inch pieces, boil in salt water for 10 minutes, then strain.
Return celery to saucepan with butter, salt, pepper, and nutmeg; cover and boil slowly until soft.
Rub through a sieve, mix with chicken broth, and thicken with flour cooked in butter.
Boil for 10 minutes, skim, then add boiling cream and a small piece of butter.
Serve with crofitons of fried bread.

Nutrition per serving

502Calories

13 gProtein

26 gCarbs

47 gFat

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 10. The excerpt below is the record exactly as published.

Celery Soup, Cream of. — 2 heads of celery, 2 oz. of butter, 2 quarts chicken broth, 2 oz. flour, 1 pint boiling cream, cayenne pepper, salt, nutmeg

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