Cream of Celery Soup

Ingredients

• 1 c celery
• 3 c celery
• 1 c boiling water
• 1 pt boiling water
• 1 tp butter
• 1 pt milk
• 1 tp flour
• 1 slice onion
• 2 tb flour
• 1 tp salt
• 2 tb butter

Method

1. 1

   Wash and scrape the celery before cutting it into slices.

2. 2

   Cook in boiling water till tender, then strain through a sieve, being careful to strain out all the pulp.

3. 3

   Scald the milk, to which the onion has been added.

4. 4

   When the milk is scalded, remove the onion and add the milk to the celery water.

5. 5

   Bind with the butter and flour rubbed together.

As published

This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 18. The excerpt below is the record exactly as published.

1 tp salt 1 pt cold water 2 tb flour ^ tp pepper Boil the peas in water till tender if fresh peas are us^; force them through a strainer and add pulp to the milk thickened with the flour which has been stirred into the melted butter. Cream of Celery Soup Class Rule Home Rule i c celery 3 c celery i c boiling water 1 pt boiling water i tp butter 1 pt milk i tp flour 1 slice onion i c milk or i c milk and i c cream 2 tb flour salt and pepper | tp salt 2 tb butter

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