Cream of Celery Soup

Ingredients

• Chop fine enough celery to make I quart by measure.
• Cover with 1 quart water
• Put 1 quart of milk in double boiler.
• Rub together 2 tablespoons of butter
• and 2 of flour;
• Add a teaspoon salt
• a saltspoon white pepper

Method

1. 1

   Simmer celery in water for 20 minutes, press through a colander.

2. 2

   Combine milk, butter, and flour, stir until thick, add celery mixture, strain, and serve.

As published

This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 6. The excerpt below is the record exactly as published.

CREAM OF CELERY SOUP Chop fine enough celery to make I quart by meas- ure. Cover with 1 quart water and simmer gently for twenty minutes. Press through a colander. Put 1 quart of milk in double boiler. Rub together 2 table- spoons of butter and 2 of flour; add to milk; stir until thick and smooth. Add a teaspoon salt, a saltspoon white pepper

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