Cream of Celery Soup (Potage a la Creme de Celeri)

Ingredients

• One bunch celery
• two cups water
• three cups milk
• one large tablespoon butter
• two tablespoons flour
• one cup cream
• yolk of one egg
• pepper
• salt

Method

1. 1

   Remove the heart from the celery and cut in small pieces; put in water with a small speck of salt, and cook separately for garnishing.

2. 2

   Cut the rest of the celery in pieces; put in two cups water with some salt; cook until tender; mash through a sieve.

3. 3

   Put on the stove and keep hot; when ready to make the soup, put the butter in a saucepan; add the flour, the celery stock, and the heated milk; season with pepper and salt, add the yolk of the egg carefully, add the pieces of celery and the cream.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 60. The excerpt below is the record exactly as published.

Cream of Celery Soup ( Potage a la Creme de Celeri) One bunch celery, two cups water, three cups milk, one large tablespoon butter, two tablespoons flour, pepper, salt, one cup cream, yolk of one egg

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