Cream of Celery Soup

Ingredients

• 1 quart of chicken soup
• 1 dessertspoonful of butter
• 1 dessertspoonful of cornstarch
• 3 heads of celery
• 1 quart of milk or cream

Method

1. 1

   Take the white part of the celery and chop it as fine as possible.

2. 2

   Put it to boil with the milk, and let it cook until it can be rubbed through a sieve.

3. 3

   If too thick, after it has been rubbed through, add a little more milk.

4. 4

   Return it to the pot, and add the chicken soup.

5. 5

   When it has boiled about 10 minutes, rub the butter and cornstarch together, and stir in until it thickens; then season to the taste with salt and white pepper.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 15. The excerpt below is the record exactly as published.

CREAM OF CELERY SOUP E. D. P. 1 quart of chicken soup, 1 dessertspoonful of butter, 1 dessertspoonful of cornstarch, 3 heads of celery, 1 quart of milk or cream

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