Cream of Celery Soup

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 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.