Celery Soup with Oysters

Ingredients

• 3 heads of celery
• a piece of onion as large as a hickory nut
• a sprig of parsley
• a pint of boiling water
• one quart of milk
• a heaping tablespoonful of flour
• a little at a time, 1/2 cup of warm milk
• a teaspoonful of salt
• 1/2 a teaspoonful of pepper
• 2 dozen nicely washed oysters

Method

1. 1

   Cut celery into small pieces and add onion and parsley to boiling water.

2. 2

   Boil for half an hour.

3. 3

   In a double boiler, heat milk and mix flour with warm milk.

4. 4

   Stir into hot milk until creamy.

5. 5

   Strain the celery mixture into the milk, add salt and pepper, then oysters.

6. 6

   Serve immediately.

Nutrition per serving

As published

This recipe was extracted from Delicate dishes (1896), page 3. The excerpt below is the record exactly as published.

CELERY SOUP WITH OYSTERS. Cut 3 heads of celery into small pieces, using both roots and stalks; add a piece of onion as large as a hickory nut and a sprig of parsley; put into a saucepan with a pint of boiling water and boil ^ an hour; put one quart of milk into a double boiler; rub to a smooth paste a heaping tablespoonful of flour, and add to it, a little at a time, ^ cup of warm milk; pour this into the hot milk and stir until it is smooth and creamy; remove the parsley and rub the remaining contents with water through the colander and add this to the milk; add a teaspoonful of salt and >2 a teaspoonful of pepper; as soon as it boils add 2 dozen nicely washed oysters

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