Recipes > Soup > Celery Soup > Cream of Celery Soup

Cream of Celery Soup


  • 2 cups White Stock II or III
  • 3 cups celery, cut in inch pieces
  • 2 cups boiling water
  • 1 slice onion
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • 1 cup cream
  • salt
  • pepper


Parboil celery in water ten minutes; drain, add stock, cook until celery is soft, and rub through sieve. Scald onion in milk, remove onion, add milk to stock, bind, add cream, and season with salt and pepper.


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The Boston Cooking-School Cook Book (1896).

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