Cream Celery Soup

Ingredients

• Take the root and several stalks of celery
• a quart of milk
• a lump of butter
• three or four slices of bread

Method

1. 1

   Cut celery into small pieces, cover with water, add butter, salt, and pepper.

2. 2

   Boil until tender, then add milk and bring to a boil.

3. 3

   Fry bread in butter until light brown, place in tureen, and pour soup over.

As published

This recipe was extracted from Choice recipes (1900), page 4. The excerpt below is the record exactly as published.

CREAM CELERY SOUP— Miss S. E. Polhemws Take the root and several stalks of celery cut in small pieces, cover with water (being careful not to use too much) add a lump of butter and salt and pepper. Boil until celery is tender, then add a quart of milk and let come to the boiling point. Take three or four slices of bread

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