Celery Soup (No. 1)

Ingredients

• Four large heads of Celery
• One and a half pints of Milk
• One tablespoonful of Cream de riz
• Cayenne Pepper and Nutmeg to taste
• Quarter of a pint of Cream

Method

1. 1

   Well wash the celery and cut it up into small pieces.

2. 2

   Boil it in the milk until quite tender (one hour in double saucepan), then pass through a sieve, return to the saucepan and add pepper, nutmeg, a pinch of sugar.

3. 3

   Let it simmer for a quarter of an hour, then add the cream about five minutes before serving, but do not let it boil.

4. 4

   Serve with croutons or parsley balls.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 11. The excerpt below is the record exactly as published.

Celery Soup (No. i). Ingredients. Four large heads of Celery. One and a half pints of Milk. One tablespoonful of Cream de riz. Cayenne Pepper and Nutmeg to taste. Quarter of a pint of Cream

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