Cream of Celery Soup

Ingredients

• a bunch of celery
• 1 pt. of white stock
• 1 pt. of milk
• 1 tablespoon of flour
• 1 of butter
• white pepper
• celery salt

Method

1. 1

   Wash and cut celery, boil until soft, rub through a colander.

2. 2

   Return to fire, add stock.

3. 3

   Scald milk, thicken with flour and butter, add to soup, season, and serve immediately.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 110. The excerpt below is the record exactly as published.

CREAM OF CELERY SOUP.— Wash a bunch of celery, cut into inch lengths and boil in just enough water to cover it until so soft that it can be rubbed through a colander. Rub through the colander, return to the fire, and add, if you have it, a pt. of white stock. Scald a pt. of milk and thicken it with a ta'blespoon of flour rubbed into 1 of butter, and, when smooth, add the liquid. Season with white pepper and celery salt, and serve at once. — Jane Parker, 803 S. 2nd Ave., Maywood, 111. VARIATION I.— Take 2 qts. veal stock, 2 -bunches celery, 3 cloves, 2 onions, 3 peppercorns, 1 bunch parsley, boil 1 hr. and strain, then add 1 pt. whipped cream, after dished. Season with salt to taste. Tapioca or asparagus may be substituted for celery. — Mrs. Ethan Earle, Mayfair, 111. CHEESE BALL SOUP.— To 1 qt. soup stock, add 2 small red peppers and a dash of onion juice. Cut stale bread in small squares, roll in melted butter, then in grated cheese, and bake in hot oven until brown and crisp; drop in soup just before serving. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. CREAM OF CHEESE SOUP.— Put 1 qt. (4 cups) of milk in a double boiler and with it ^ of a cup of grated cheese, 1 teaspoon of grated onion, 1 teaspoon of some piquant sauce, ^ teaspoon of salt, a dash of cayenne pepper, 1 tablespoon of flour

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