Cream Soup of Celery

Ingredients

• 1 pint of fine-cut table celery
• 3 pints white broth
• 1 tablespoonful butter
• 1 tablespoonful fiour
• y, cupful cream
• little grated nutmeg

Method

1. 1

   Cook celery in broth until tender, strain.

2. 2

   Make a roux with butter and flour, add to soup, cook for 5 minutes.

3. 3

   Add cream and nutmeg, serve with fried bread squares.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 26. The excerpt below is the record exactly as published.

Cream Soup of Celery. — Place a saucepan with 1 pint of fine- cut table celery over the fire, cover with 3 pints white broth, and boil till tender ; then strain through a sieve, return the soup to saucepan again, and season to taste with white pepper and salt ; fry 1 table- spoonful fiour in 1 tablespoonful butter, add it to the soup, and cook 5 minutes ; then add y, cupful cream and little grated nut- meg; serve with small squares of bread fried brown in butter. The SOUPS, Etc. 37 white stock, if not at hand, may be prepared of a knuckle of Teal placed over the fire in a saucepan with 2 quarts of cold water, 1 onion, a bouquet, and salt ; boil 2 hours ; then strain, and use as mentioned above. Cream Soup of Carrot. — Chop fine 4 medium-sized carrots ; place them in a saucepan with 1 tablespoonf ul butter ; add 1 fine- I chopped white onion ; cook 10 minutes without browning ; add 2 quarts of white broth of veal or chicken, 2 tablespoonfuls rice, Vt tablespoonf ul salt, and Yt teaspoonf ul pepper ; boil slowly 1 hour ; then press it through a sieve into a saucepan, and add Yt cupful boiling cream ; season, if necessary, with salt, and serve with cro&tons. i Potato Cream Soup. — Peel and wash 8 medium-sized pota- toes ; place them in a saucepan over the fire ; cover with 1 quart water ; add 1 tablespoonf ul salt, and boil till tender ; then drain off water, and press the potatoes either through a potato-masher or colander into a saucepan ; add V, tablespoonful kneaded butter, 1 cupful milk, and 1 quart bouillon ; cook 10 minutes, and season to taste with salt, pepper, and a little nutmeg ; remove from the fire, add 1 tablespoonful fine-chopped parsley, and serve with cro&tons. Bouillon for Abovb Soup. — Place a saucepan with 1 fine-cut ' onion and 1 tablespoonful drippings over the fire ; add 1 fine-cut carrot and Yt cupful fine-cut telerj ; stir and cook 10 minutes; add 3 pints boiling water and some bones of roasted meat, or poultry, I whichever may be on hand. Any remnants can be used for this ; alfio the gravy of left-over chicken fricassee. Boil slowly 1 hour ; I then strain, and use as directed above. Cream Soup of Turnips. — Place a saucepan with 1 table- spoonful butter and 1 pint fine-cut white turnips over the fire; cook 10 minutes ; add 3 pints of white broth and a bouquet ; cook 40 minutes ; then press through a sieve, return the soup to sauce- pan, and place it over the fire. Melt 1 tablespoonful butter in a small saucepan, add 1 tablespoonful fiour

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