Cream of Celery Soup

Ingredients

• celery
• 1 tablesp butter
• 2 tablesp flour
• milk according to the amount of soup you wish to prepare
• pepper and salt to taste

Method

1. 1

   Trim and cut celery, boil in salted water until tender.

2. 2

   Melt butter, add flour, stir until light brown, then gradually add milk while stirring.

3. 3

   Boil a few minutes, add drained celery, and serve with crackers or toast.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 86. The excerpt below is the record exactly as published.

pepper and salt to taste. Serve with crisp crackers. — [Mrs. F. F. R., Vt. Cream of Onion Soup Put 3 tablesp butter in a frying pan and slice in 6 onions. Stir well until they begin to cook, then cover and set on the back of the range where they will simmer for V2 hour, being careful not to burn. Then add 1 tablesp flour to the onions, stir CREAM OP VEGETABLE SOUPS 135 constantly for about 2 or 3 minutes, and then turn in 1 qt scalded milk and boil 15 minutes, after which strain through a sieve, return to the fire, add 1 cup cream, salt and pepper to taste, and the beaten yolk of 1 egg. Boil 3 minutes longer, and serve at once. If you have no cream, use 1 tablesp butter instead.— [N. P., N. H. Cream of Carrot Soup Boil 1 pt of carrots until tender and then rub through a sieve. Put 1 tablesp butter in a sauce pan with 1 tablesp flour and stir until smooth, then add 1 qt hot chicken broth or milk. Let boil 5 minutes, then add the strained carrots, and season with pepper and salt. Just before serving, add 1 pt rich milk and the well-beaten yolks of 2 eggs, with a little chopped pars- ley.— [Miss R. F., Ct. Asparagus Soup Boil a good sized bunch of asparagus, trimmed and cut in small pieces in water enough to cover and when tender, mash through a sieve. Add to the water in which asparagus was cooked, 1 cup milk, a lump of butter and salt to taste. Then add the strained asparagus, let all come to a boil, and thicken with 1 teasp cornstarch mixed with a little cold water. — [Mrs. C. B., Pa. Cream of Celery Soup Trim and cut celery in small pieces and boil in a little salted water until tender. Melt 1 tablesp butter in a saucepan, add 2 tablesp flour, stir until light brown, then pour in slowly, stir- ring all the while, milk according to the amount of soup you wish to prepare

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