Cream of Celery Soup

Ingredients

• 2 cups of celery
• 2 cups of water
• 2 cups of chicken stock
• a thin slice of onion
• 1 tablespoon of butter
• same of granum
• 2 cups of hot milk
• 1 cup of cream
• 1 teaspoon of salt
• a little pepper

Method

1. 1

   Parboil celery, then cook with water and onion until soft.

2. 2

   Strain, add butter, granum, milk, cream, salt, and pepper.

3. 3

   Boil and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 4. The excerpt below is the record exactly as published.

1 tablespoon of butter, salt, white pepper and nut- meg. Cover and simmer 1 hour. Bring milk and broth to boiling point, thicken with a little flour, stir to prevent lumping; boil 15 minutes. Press puree through sieve, return to saucepan with cu- cumbers, heat to boiling point; add cream, sugar and, if not rich enough, 1 dessert spoon butter. Serve with croutons in hot tureen. For Bouillon. Allow 1 pound of meat and bone to each pint of broth; season with salt, pepper, onion and cloves. Prepare soup the day before it is to be used, as all grease must be removed while it is cold. Spinach Soup. Use 1 peck of spinach, wash it thoroughly and chop fine, put piece of butter in saucepan, size of an egg; when hot add 1 onion chopped fine; fry until brown, then add 2 tablespoons flour, stir a few minutes. Add chopped spinach, stir well, then add 2 quarts wator. Let it simmer half an hour, put through sieve, season just before serving. Add 3 yolks dissolved in 1 cup of cream. Cream of Celery Soup. Scrape thoroughly and parboil 2 cups of celery, cutting into small pieces. Put into 2 cups of water for 10 minutes, then drain and add 2 cups of chicken stock with a fhin slice of onion. Cook until it is soft enough to mash. Replenish with water if the stock is reduced in boiling. Have the same amount of liquid when done as started with. Eub through a sieve, then add 1 tablespoon of but- ter and same of granum, which must be cooked but not browned; also add 2 cups of hot milk and 1 cup of cream, 1 teaspoon of salt and a little pepper

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