Cream of Celery Soup

Ingredients

• 1 No. 2*4 tin Chivers’ Cut Celery
• 1% ozs. butter
• 1 pt. hot milk
• 1 pt. white stock
• 114 tablespoonfuls flour
• Pepper and salt to taste

Method

1. 1

   Place celery in a saucepan.

2. 2

   Add boiling stock, or substitute the liquor in the cans for half the stock.

3. 3

   Add 0.5 teaspoonful salt, and a sprig of parsley, then cover and simmer for 10 minutes.

4. 4

   Rub through a fine hair sieve.

5. 5

   Melt butter in a saucepan, stir in flour and add enough of the milk by degrees to make a creamy sauce (remove pan from heat while adding milk, this prevents the sauce going lumpy).

6. 6

   Stir till boiling, add remainder of milk to the purée, then stir purée gradually into the white sauce.

7. 7

   Season to taste.

As published

This recipe was extracted from Chivers selected recipes (1930) by Ltd Chivers & Sons, page 4. The excerpt below is the record exactly as published.

CREAM OF CELERY SOUP 1 No. 2*4 tin Chivers’ Cut Celery 1% ozs. butter 1 pt. hot milk 1 pt. white stock 114 tablespoonfuls flour Pepper and salt to taste

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