Celery Soup, Cream of

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

1. 1

   Wash and cut celery into 1-inch pieces, boil in salt water for 10 minutes, then strain.

2. 2

   Return celery to saucepan with butter, salt, pepper, and nutmeg; cover and boil slowly until soft.

3. 3

   Rub through a sieve, mix with chicken broth, and thicken with flour cooked in butter.

4. 4

   Boil for 10 minutes, skim, then add boiling cream and a small piece of butter.

5. 5

   Serve with crofitons of fried bread.

Nutrition per serving

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

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