Potato and Celery Soup

Ingredients

• 6 medium-sized potatoes
• 3 pts. of water
• as much as celery as desired
• 1 pt. of sweet cream or milk
• salt, pepper and butter to taste

Method

1. 1

   Boil potatoes in water with celery until tender, put through a strainer, add sweet cream or milk, salt, pepper, and butter to taste.

2. 2

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 135. The excerpt below is the record exactly as published.

, medium-sized potatoes until they can be rubbed through a colander; add 1 cup cream to the potato water; add the potatoes, and rub 1 egg into a pt. of flour, forming tiny balls; sprinkle these into the boiling soup; season, and add butter and parsley to taste. — Mrs. Roger Baker, 1334 Otto Blvd., Chicago Heights, 111. VARIATION III.— Boil 5 me4ium-sized potatoes, put them through a colander, add Ij^ cups milk, a lump of butter the size of an egg, pepper and salt; beat 10 minutes; add 1 qt. of milk, warmed; let come to a boil and add parsley, chopped fine. Serve immediately. — Mrs. Conklin, 514 N. 5th Ave., Maywood, 111. ^ 202 SOUP CREAM OF POTATO SOUP.— Put lYi cups of mashed po- tatoes into the top of a double boiler; add 2 cups of boiling milk and 1 teaspoon of grated onion; as soon as it toils add 2 cups of boiling water, 1 teaspoon of salt, yi teaspoon white pepper, 1 table- spoon each of butter and flour, which have .been rubbed together. Stir until creamy, add 1 tablespoon of chopped parsley and dust with a little paprika. Serve with croutons. — Mrs. Clark Mason, Bensen, 111. ^ GERMAN POTATO SOUP.— Cook 1 leek and 4 or 5 potatoes in a qt. of water. Pour off the water and mash the potatoes and leek, return the water and set on the stove again. Put a table- spoon of water in a spider and add a chopped onion; simmer until the onion is done, but not brown; add a few cracker crumbs and brown it nicely; add \]^ cups milk, season, and add to the soup. This is almost equal to oyster stew. — Mrs. Robt. McLelland, Wheeling, 111. IOWA POTATO SOUP.— Boil 1 doz. small, peeled potatoes in 1 qt. of water until done; mash and pour all through colander'; add 1 qt. of sweet milk and 1 pt. of beef broth; butter size of an tg^', season with salt and pepper. — Mrs. C. J. Jeffries, Winnetka, 111. POTATO AND CELERY SOUP.— Boil 6 medium-sized pota. toes in 3 pts. of water, with as much as celery as desired. When tender, put them through a strainer, add 1 pt. of sweet cream or milk, salt, pepper and butter to taste

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