Recipes > Soup > Celery Soup > Celery Soup

Celery Soup


  • 4 pints of white stock
  • 6 heads of celery
  • 1/4 pound of lean ham
  • 2 ounces of butter
  • cream


Celery soup may be made with white stock. Cut down the white of the celery into little pieces and boil it in the white stock, with lean ham and butter. Simmer gently for a full hour, then strain through a sieve, return the liquor to the pan, and stir in a few spoonfuls of cream with great care. Serve with toasted bread, and if liked, thicken with a little flour. Season to taste.


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The White House Cookbook (1887).

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