Fumet of Celery

Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 6 cups Chicken Stock
  • 1 cup julienne strips of celery
  • ¼ teaspoon freshly ground black pepper

    Method

    Put the stock in a kettle and add the celery strips. Bring to a boil and simmer, covered, for fifteen to twenty minutes. Add the pepper. Strain the soup, reheat, and serve.

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