Celery Soup

Preparation info

  • Difficulty

    Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • 3 cups celery (in one-half inch pieces).
  • 1 pint boiling water.
  • cups milk.
  • 1 slice onion.
  • 3 tablespoons butter.
  • ¼ cup flour.
  • Salt and pepper.

Method

Wash and scrape celery before cutting in pieces, cook in boiling water until soft, rub through a sieve. Scald milk with the onion, remove onion, and add milk to celery. Bind with butter and flour cooked together. Season with salt and pepper. Outer and old stalks of celery may be utilized for soups.