Recipes > Soup > Celery Soup > Cream of Celery Soup

Cream of Celery Soup


  • 4 teacups of chopped celery
  • 1 quart of milk
  • 1 heaping tablespoonful of flour
  • 1 even tablespoonful of butter
  • 1 scant teaspoonful of salt


Boil celery soft (saving water it is boiled in); rub celery through fine sieve; mix celery and milk. Take the flour, butter, salt. If desired, can boil celery in the morning, then about half an hour before dinner take milk, flour, butter, salt and celery and boil together, stirring constantly so it will cook evenly. When the consistency of cream, it is ready for use.


Print recipe/article only


The Cookery Blue Book (1891).

comments powered by Disqus