Celery Soup

Preparation info

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Ingredients

  • 1 or 2 heads of celery
  • pints (9 dl.)

Method

Wash the celery thoroughly, and cut up the sticks. Cook in the stock with the bouquet garni until tender – about 40 minutes. Then rub through a fine moulin without draining. Make a roux with the butter and flour and add the pur𠃩e and milk gradually. Stir until boiling and add seasoning. Serve garnished with croûtons of toast.