Cream of Celery Soup

Ingredients

• six green stalks of celery
• one quart of boiling water
• one quart of milk
• one tablespoon of onion juice
• one tablespoon of butter
• three of flour

Method

1. 1

   Wash and cut celery into small pieces, cover with boiling water and boil thirty minutes.

2. 2

   Pass through a colander, allowing the water to go through with the celery.

3. 3

   In a double boiler, heat milk, add celery and water, then add a smooth paste of butter and flour.

4. 4

   Stir until thickens, then add salt and pepper to taste.

5. 5

   Serve immediately.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 1. The excerpt below is the record exactly as published.

rge tablespoon of butter; when melted add two tablespoons of flour and beat smooth ; add quart of milk and one-half dozen stalks of celery ; cut in squares; when thick pour into the tureen, stirring the tomatoes until well mixed; serve immediately. Tomato Bisque. — One quart can of tomatoes, one quart new milk, one tablespoonful flour and one heaping tablespoon butter rubbed together. Salt and pepper to taste. Rub tomatoes through a fine colander and put in a porcelain sauce pan with a pinch of soda. Stew for half-hour. Scald milk in another vessel; add flour and butter and stir together until well thick- ened. When ready to serve, mix with the tomatoes, bring to a sharp boil and serve immediately, adding one spoonful of whipped cream to each bowl. — Mrs. J. E. Ryley. 6 HOW WE COOK IN TENNESSEE. For Men's Clothes and Shoes J. J. CHRISTIE Artistic Hardwood Mantels The G. H, Robertson Co. Cor. Market and Main. Tiles and Fire-Place Furniture. Interior Wall Hangings and Decorations, No. 214 Market Street. Cream Tomato Soup. — Use one two-pound can of tomatoes; acid to the tomatoes one-half cup of water; pnt on stove and boil until tomatoes are all to pieces, adding a pinch of soda. Pour tomatoes into a quart of boiling sweet milk. Take out a little milk and dissolve in it one teaspoon flour and one tea- spoon sugar, which stir into soup and let boil ten minutes. Add butter, salt and red pepper to taste. Strain through cheesecloth. — Mrs. J. L. Nelson. Cream of Tomato Soup. — To the heated juice of one can of tomatoes strained through a seive add one quart of sweet milk. Thicken the mixture with a heaping tablespoon of flour and season to taste with cayenne pepper and salt. — A. T. Nance. Tomato Puree. — Juice of three cans of tomatoes; put in saucepan with scant half teaspoon of soda. Let come to a boil and pour in full quart of rich milk. When ready to serve sprinkle over a little cayenne pepper ; a little whipped cream to each bowl, added just as you serve, adds to it. — Mrs. Maud King. Veal Soup. — Cook a knuckle of veal covered with cold water, let it simmer two hours, remove the veal, add rice to the broth, when rice is soft add a few sprigs of parsley ; season to taste. Cream of Celery Soup. — Wash six green stalks of celery, cut into small pieces, using the leaves as well, cover with one quart of boiling water and boil thirty minutes. Pass through a col- ander, do not drain, but allow the water to go through with HOW WE COOK IN TENNESSEE. 7 the celery. Put one quart of milk in a double boiler, add the celery and water, one tablespoon of onion juice ; rub one table- spoon of butter and three of flour

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