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Cream of Celery Soup
From The encyclopædia of practical cookery, 1890
Serves 4
Strain for a smoother soup.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 213. The excerpt below is the record exactly as published.
table-spoonfuls of flour, and moisten with 3 pints of white broth ; then put in half a bunch of Celery, For details respecting Culinary Processes. Utensils, Sauces, <L-c., referred to, see under their special heads. the encyclopedia of practical cookery. 329 Celery — continued. a little nutmeg', and \ table-spoonful of salt. Boil well for forty-five minutes ; then strain through a sieve, add 1 tea- cupful of cream, and serve with small croutons. Cream of Celery a l’Espagnole. — Put two stalks of Celery cut into fine strips in a covered saucepan, with loz. of butter ; add 1 pint of good broth, J table-spoonful of salt, and 1 tea- spoonful of pepper, and boil for thirty minutes. Hub through a sieve, moisten with lqt. of broth, and before serving thicken with two egg yolks diluted in a teacupful of cold consomme. Add 3 table-spoonfuls of boiled rice, and, two minutes before serving, loz. of butter. After the egg yolks have been added to the soup it should not be allowed to boil again. Cream-of-Celery Soup. — Boil a trimmed head of Celery in 1 pint of water from thirty to forty-five minutes ; boil a piece of mace and a large slice of onion in 1 pint of milk: mis 1 table- spoonful of flour with 2 table-spoonfuls of cold milk, add to boiling milk, and cook ten minutes. Mash Celery in the water in which it has been cooked, stir into the boiling milk, add 1 table-spoonful of butter, and season with salt and pepper ta taste. Strain, and serve immediately. The flavour is improved by adding 1 teacupful of whipped cream
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