Cream of Celery Soup

Ingredients

• 3 cups white stock
• 2 tablespoons butter
• 3 cups celery, cut in inch pieces
• 3 tablespoons flour
• 2 cups boiling water
• 2 cups milk
• 1 cup cream
• Slice onion
• Salt and pepper to taste

Method

1. 1

   Cook celery for five or ten minutes, drain, and cook in stock until tender, then rub through a sieve.

2. 2

   Scald onion in milk in a double boiler, remove onion, add stock, and bind with butter and flour.

3. 3

   Add cream and seasoning, and serve very hot.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 19. The excerpt below is the record exactly as published.

Cream of Celery Soup. 3 cups white stock. 2 tablespoons butter. 3 cups celery, cut in inch pieces. 3 tablespoons flour. 2 cups boiling water. 2 cups milk. Slice onion. 1 cup cream. Salt and pepper to taste

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