Celery Soup II

Ingredients

• 3 stalks celery
• 3 cups milk
• 1 slice onion
• 3 tablespoons butter
• 3 tablespoons flour
• Salt and pepper
• 1 cup cream

Steps

1. Break celery in one-inch pieces, and pound in a mortar. Cook in double boiler with onion and milk twenty minutes. Thicken with butter and flour cooked together. Season with salt and pepper, add cream, strain into tureen, and serve at once.

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

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