Celery Soup, White (Soupe au Celeri)

Ingredients

• 1 large or 2 small heads of celery
• 1 onion
• 1 bay-leaf
• A few parsley stalks
• A small blade of mace
• 2 pts. light stock
• 1 dessert-sp. rice flour or cornflour
• 1 oz. lean ham or a small ham bone
• 1 yolk of egg
• 1 pt. milk

Method

1. 1

   Wash and brush the celery, cutting it into shreds.

2. 2

   Skin and slice the onion thinly and cut the ham into small pieces.

3. 3

   Melt butter in a saucepan, add vegetables, parsley stalks, mace, bay-leaf, and ham, stirring for 5 minutes without browning.

4. 4

   Add stock and simmer for at least one hour until celery is tender.

5. 5

   Rub the soup through a fine sieve, rinse the saucepan, and return the soup to reheat.

6. 6

   Mix rice flour or cornflour with milk until smooth, pour into the soup, and stir until boiling.

7. 7

   Cook for 10 minutes longer and season to taste.

8. 8

   Add the yolk of egg to the soup tureen and pour the soup gradually onto it, stirring continuously.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 77. The excerpt below is the record exactly as published.

pt. milk. 1 dessert-sp. cornflour. A pinch of nutmeg. 37. Carrot Soup (Soupe a la Crecy) 1 lb. red carrots. 1 onion stuck with 2 or 3 cloves. 1 stick of celery or . £ tea-sp. celery seed. Pepper and salt. 1 oz. butter or dripping. The carrots used for this soup should be very red ; if the inside part is yellow, it should rather be kept for flavouring the stock pot. Wash and scrape the carrots, cut them in thin slices, and let them soak in cold water a few minutes. Prepare the onion and cut it in thin slices, wash the celery and cut it in shreds and cut the ham in small pieces. Melt the dripping or butter in a saucepan, strain the water from the carrots and add them to it along with the prepared ham, onion, and celery. Put on the lid, and cook these over the fire for a few minutes, shaking the pan occasionally, and being careful that the contents do not burn. Add half the stock or water, the bunch of herbs and a little salt, and simmer slowly for one hour. Then add the rest of the stock, and cook one hour longer, or until the carrots are quite soft and pulpy. Rub the soup through a fine sieve, rinse out the saucepan, and return it to reheat, adding more meat boilings or a little water if the puree is too thick. Break the cornflour smoothly with the milk, add them to the soup, and stir over the fire until boiling. Add a pinch of nutmeg and other seasoning to taste and simmer 5 or 10 minutes longer. Serve with crofitons of toast, or a dish of well- boiled rice may be handed separately. Notes. — One dessert-spoon of fine tapioca may be used for thickening the soup instead of the corn- flour. A richer soup may be made by adding 1 gill of cream instead of the milk. Time to cook, 2 horns. Probable cost, 8d. to lOd Quantity, 2 pints. 38. Carrot and Lentil Soup | lb. lentils. 5 pts. cold water. 2 large red carrots. 2 onions. 2 oz. dripping or bacon fat. A small bunch of herbs. Salt. Pepper. A pinch of sugar. 1 tea-cupful boiled rice. Wash the lentils and if time permits allow them to soak overnight in some of the water. Prepare the carrots and the onions and cut them both in small pieces. Melt the fat in a saucepan, put in the prepared carrot and onion and fry them a few minutes over the fire. Then add the lentils along with the water in which they were soaked and the remainder of the water. Bring to the boil, and add the bunch of herbs, pinch of sugar, and seasoning to taste. Simmer slowly until the lentils and vege- tables are quite soft, stirring occasionally. When ready, rub as much as possible of the soup through a sieve or colander and return it to the saucepan to reheat. Add the cooked rice just before serving, or a dish of plainly boiled rice may be served separately. Time to cook, 1| to 2 hours. Probable cost, 5d. Quantity, 3 to 4 pints. 39. Cauliflower and Lettuce Soup (Potage de Choufleur et de Laitue) 1 large cauliflower. 1 small lettuce. 1 qt. meat boilings or second white stock. 1 oz. crushed tapioca. 1 oz. butter or dripping. 1 dessert-sp. chopped parsley. White pepper and salt, i pt. hot milk. Use the white part only of the cauliflower. Cut it in small pieces, wash in cold water, and scald in boiling water 5 or 10 minutes. Put the stock into a saucepan and bring it to the boil, drain the cauli- flower and add it to it, and simmer slowly until tender, about half an hour. Then add the milk, the butter broken in small pieces, and the lettuce washed and cut in fine shreds. Sprinkle in the tapioca and cook all together for 10 minutes longer, stirring frequently. Season to taste and add the parsley at the last. Serve with toast cut in dice. D 50 COOKERY FOR EVERY HOUSEHOLD Notes. — Broccoli may be used in the same way as cauliflower. Whole rice may be used for thicken- ing instead of tapioca, but it will require a longer time to cook. It must be well washed and put into the stock along with the cauliflower. Or it may be cooked separately and then added. Time to cook, J to 1 hour. Probable cost, 8 d. to I Od. Quantity, 2 pints. 40. Celery Soup, Brown (Soupe au Ceteri) 1 large head of celery. 1 or 2 onions. 1 oz. flour. 1 oz. butter or bacon fat. A bunch of herbs. 2£ pts. second brown stock. 1 dessert-sp. chopped parsley. Seasoning. Prepare the onions and cut them in thin slices, wash and brush the celery and cut it in shreds. Take about 1 cupful of the whitest shreds of the celery, put them into a small saucepan with boiling water to cover them and a little salt, and simmer slowly over the fire until tender. Then take a larger saucepan, melt in it the butter or fat and allow it to brown, put in the prepared onion and remainder of celery and stir them in the fat until (hey are lightly brown. Add the flour and brown that also. Next pour in the stock and stir until boiling. Carefully remove any scum and add the bunch of herbs and other seasoning to taste. Allow the soup to simmer slowly at least one hour, skim- ming when necessary. Then rub as much as pos- sible through a fine wire sieve and return to the saucepan to reheat. Add the shreds of celery which were cooked apart along with their liquid, sprinkle in the chopped parsley and serve very hot. Time to cook, 1£ hour. Probable cost, lOd. to Is. Quantity, 2 pints. 41. Celery Soup, White (Soupe au Celeri) 1 large or 2 small heads of celery. 1 onion. 1 bay-leaf. A few parsley stalks. A small blade of mace. 2 pts. light stock. 1 dessert-sp. rice flour or cornflour. 1 oz. lean ham or a small ham bone. 1 yolk of egg

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