Cream of Celery Soup

Ingredients

• 6 stalks of celery
• 1 quart of boiling water
• the same quantity of milk or cream
• a piece of butter the size of an egg
• 2 tablespoons of flour
• the yolks of 3 eggs
• 1 cup of sweet cream

Method

1. 1

   Cut celery into pieces and put on the fire with boiling water and milk or cream.

2. 2

   Let it simmer until celery is tender, then pass through a sieve.

3. 3

   In a separate pan, melt butter, add flour, and cook until smooth.

4. 4

   Add strained liquid, stir until it boils, season to taste, and add dissolved egg yolks in sweet cream.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 2. The excerpt below is the record exactly as published.

Cream of Celery Soup. Take 6 stalks of celery cut into pieces and put on the fire with 1 quart of boiling water, and the same quantity of milk or cream. Let it simmer until celery is tender, then pass the whole through a sieve. Take a piece of butter the size of an egg, when it bubbles add 2 tablespoons of flour, rub untir smooth and let cook 2 or 3 minutes. Add the liquid that has been strained, stir until it boils, season to taste. Add the yolks of 3 eggs, dissolved in 1 cup of sweet cream

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