Fanny Todd Mitchell’s Beet Soup

Cook the beets until they are soft. Remove the skins. Chop the beets, then put them through a ricer or food mill.

With the fingers, blend the butter and flour.

Bring the milk and cream to a boil and add the puréed beets, the thyme, celery salt, and salt to taste. Stir in the butter-flour mixture bit by bit and let the soup simmer for