Cream of Celery Soup

Ingredients

• twelve stalks of celery
• three pints of water
• half an onion
• two blades of mace
• one tablespoon of flour
• one heaping tablespoon of butter
• one pint of cream
• salt and pepper to taste

Method

1. 1

   Boil celery in water for half an hour until tender.

2. 2

   Add onion and mace, then pass through a sieve.

3. 3

   Mix flour and butter, add to soup with cream, and season to taste.

Nutrition per serving

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 12. The excerpt below is the record exactly as published.

one heaping tablespoon of butter in an iron spider over the fire; stir all the time so it will not really burn, until it is of a bright brown color, and givQS forth a burning smell, add a half pint of hot water, boil and skim, when cold bottle for use; use as needed. To Make Caramel. Brown one cup of granulated sugar until it melts and burns, add one cup of boiling water, boil one minute. Bottle, cork tight. This is used for color- ing soups. Cream of Celery Soup. Boil twelve stalks of celery, cut in small pieces, in three pints of water for half an hour till tender. Add half an onion and two blades of mace, and pass through a sieve. Mix one tablespoon of flour and a heaping tablespoon of butter; add to the soup one pint of cream, salt and pepper to taste

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