Celery Soup

Ingredients

• One pound celery
• One onion
• One ounce butter
• Half-ounce cornflour
• One pint stock or meat boilings
• One gill milk
• Pepper and salt

Method

1. 1

   Wash and scrape the celery, and cut in pieces.

2. 2

   Skin and scald the onion, and cut in slices.

3. 3

   Melt the butter in a pan, and toss the vegetables in it for five minutes.

4. 4

   Add the liquid and salt, and boil up.

5. 5

   Skim if necessary.

6. 6

   Simmer slowly till the celery is soft (about 1.5 hours), then rub it through a hair sieve.

7. 7

   Break the cornflour in the milk, and put it with the soup into a rinsed pan to boil.

8. 8

   Stir and boil for five minutes.

9. 9

   Season well and serve.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 7. The excerpt below is the record exactly as published.

Celery Soup. One pound celery. One onion. One ounce butter. Half-ounce cornflour. One pint stock or meat boil- ings. One gill milk. Pepper and salt

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