Celery Soup I

Name: Celery Soup I
Ingredients: 3 cups celery (cut in one-half inch pieces); 1 pint boiling water; 2½ cups milk; 1 slice onion; 3 tablespoons butter; ¼ cup flour; Salt and pepper

Ingredients

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

Steps

Wash and scrape celery before cutting in pieces, cook in boiling water until soft, and 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. Serve with croûtons, crisp crackers, or pulled bread.

More recipes with celery, milk, onion, butter or flour

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.