Cream of Celery Soup

Ingredients

• 1 stalk of celery
• the water
• salt
• onion
• bay leaf
• the cream sauce

Method

1. 1

   Wash and scrape the celery; cut it into half-inch pieces and cook with the water, salt, onion, and bay leaf until thoroughly tender.

2. 2

   Mash in the water in which it has boiled; add the cream sauce and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 15. The excerpt below is the record exactly as published.

cream of celery soup, substituting one halt bundle of fresh asparagus or an equal amount of canned for the 33 Cr^TTtJC Planned for a 0\J KJfO Farailv of Four Family of Four stalk of celery. Or, the tips of a bundle of asparagus may be cut oif for table use and the remainder used for soup. In either case the asparagus ^tIII be better if mashed through a colander, thus removing the woody portions. CREAM OF CORN No. 1 3 ears corn 1 bay leaf Water to cover the com 1 pint cream stock Run a sharp knife down through the center of each row of ker- nels, and with the back of a knife press out the pulp, leaving the husk on the cob. Break the cobs and put them on to boil in suf- ficient cold water to cover them. Boil thirty minutes and strain the liquor. Return the Hquor to the fire, and v/hen boiling add the corn pulp and bay leaf. Cook fifteen minutes ; add the cream sauce and serve. CREAM OF CORN No. 2 1 pint canned com 1 bay leaf 1/2 tablespoon chopped onion 1 pint cream stock Cook the corn, onion and bay leaf for fifteen minutes; add the cream sauce and serve. CREAM OF SPINACH 1 quart spinach 1^ table'^ooon chopped omda 1 pint cream stock Wash the spinach thoroughly; throw it into a dry kettle and place over the fire, stirring until the spinach is wilted. Drain the spinach, saving the water; chopit very fine; return it to the water; add the onion and cook until thoroughly done, adding a little more water if necessary. Mash in the same water; strain and add the juice to the hot cream sauce. CREAM OF LETTUCE Follow the recipe for cream of spinach, substituting one head of lettuce for the quart of spinach. 34 Planned for a OOTTDQ Familv of Four OV^UiTO Family of Four MOCK TURTLE SOUP 1 calf's head 1 lemon 3 quarts water 1 tablespoon WorcestersMre sauce 6 potatoes 2 tablespoons butter 2 hard-boiled eggs Vi tablespoon sweet marjoram Salt

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