Cream of Celery Soup

Ingredients

• one pint of milk
• one tablespoonful of butter
• a head of celery
• a large slice of onion
• two tablespoonfuls of cold milk

Method

1. 1

   Boil celery in one pint of water for thirty to forty-five minutes, boil onion and milk together.

2. 2

   Mix flour with two tablespoons of cold milk and add to boiling milk; cook for ten minutes.

3. 3

   Mash celery in the water it was cooked in and stir into the boiling milk.

4. 4

   Add butter, salt, and pepper to taste; strain and serve immediately.

5. 5

   A cupful of whipped cream added when in the tureen is an improvement.

As published

This recipe was extracted from Kirmess cook book (1907), page 18. The excerpt below is the record exactly as published.

a head of celery cut up, a par- snip well cut up, six potatoes hand-sliced and quartered, tomatoes in season, and in short any appetizing vege- table. A bunch of sweet herbs cut small and absorbed 54 KIRMESS COOK BOOK. by the dish or boiled and removed on serving also adds much to the savory compound. Let the whole continue to boil slowly and steadily for six hours. Serve by laying slices of bread in a tureen or deep platter, pour the stew on soup upon thein^ including not only the broth but the meat and vege- tables. What is left in the tureen may go into the pot-au-feu for the next day. Grated Parmesan cheese should be served with this soup. TOMATO SOUP. Mrs. Oeo. Wilkinson. Put a quart can of tomatoes through a sieve, put into tomatoes two cups of milk, put on stove, keep stirring until it comes to a boil, add a tablespoonful of butter, season with salt and pepper to taste. Take a heaping tablcopoonful of flour and mix well with one-half cup of milk, add to tomatoes and stir until thickens. Pour into tureen and add a large cupful of whipped cream. JULIENNE SOUP. Mrs. Powers, Rye, N. Y. To one quart clear brown soup stock, add one- fourth cup each carrot and turnip, cut in thin strips one and one-half inches long, previously cooked in boiling salted water, and two tablespoons each cooked peas and string beans. Heat to boiling point. CREAM OF CELEBY SOUP. Miss Parloa. One pint of milk, one tablespoonlul of butter, one HOW TO MAKE SOUPS. 55 bead of celery, a large slice of onion; boil celery in one pint of water from thirty to forty-five minutes, boil onion and milk together; mix flour with two tablespoonfuls of cold milk

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