Cream Celery Soup

Ingredients

• one big bunch of celery
• a pinch of salt
• a teaspoon of butter
• a small onion
• a small particle of bay leaf
• four seeds of allspice
• a tablespoonful of flour
• one and one-half quarts of boiling milk

Method

1. 1

   Simmer cut-up celery in water with salt and butter.

2. 2

   Add onion, bay leaf, and allspice.

3. 3

   Stir in flour, then add boiling milk and boil for 10 minutes.

4. 4

   Strain and add boiled celery, season to taste.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 22. The excerpt below is the record exactly as published.

CREAM CELERY SOUP (eight bowls,) for vegetarians: very good. H. J. West, Esperanza Sanatorium, Cal.— Take one big bunch of celery, cut up fine, both the root and the white stalks; put the cut-up celery into a stewpan and pour enough water over it to cover it up well. Add a pinch of salt and a teaspoon of butter. Then cut up the green celery stalks, likewise, and a small onion; put a slice of butter into a stewpan and let it melt. Put the cut-up celery and onion into the pan and let it simmer for ten minutes, stirring well meanwhile. Then add a small particle of bay leaf and four seeds of allspice; afterwards stir in a tablespoonful of flour; add one and one-half quarts of boiling milk

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