Celery Soup with Milk

Ingredients

• 2 small bundles of fresh celery
• 1% — 2 qts. of milk
• and % qt. cream
• 2 tbsps. of butter
• 3 tbsps. of flour
• 1 — 2 yolks of eggs
• 1 pinch of pepper
• 1 pinch of salt

Method

1. 1

   The celery is cut into small pieces, and boiled in water until soft, then strained through a hair sieve.

2. 2

   The butter is heated with the flour in it and the milk is now added.

3. 3

   The boiled and strained celery is added, let come to a boil, stirring constantly.

4. 4

   Add enough salt and pepper to suit your taste, stir in the yolks and serve at once.

5. 5

   If you leave the soup standing it will get thick.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 6. The excerpt below is the record exactly as published.

CELERY SOUP WITH MILK. Quantity for 6 Persons. 2 small bundles of fresh celery or 1% — 2 qts. of milk and % qt. 1 % head of celery cream 2 tbsps. of butter 1 — 2 yolks of eggs 3 tbsps. of flour 1 pinch of pepper 1 pinch of salt

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