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Celery Soup


Wash and thoroughly cleanse the celery and then chop fine. Place 1 pint of finely chopped celery in a saucepan and add three cups of cold water. Bring to a boil and cook until the celery is very soft. Rub through a fine sieve and then measure, and add 1 cup of milk and 2 tablespoons of flour to every cup of the celery puree. Dissolve the flour in cold milk and then add the celery puree. Bring to a boil and cook for ten minutes. Season, adding one teaspoon of butter for flavoring. A fagot of soup herbs may be added to the celery if desired.


Mrs. Wilson's Cook Book (1920).


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