Cream of Celery Soup

Ingredients

• 2 cups White Stock II or III
• 3 cups celery, cut in inch pieces
• 2 cups boiling water
• 1 slice onion
• 2 tablespoons butter
• 3 tablespoons flour
• 2 cups milk
• 1 cup cream
• Salt
• Pepper

Steps

1. Parboil celery in water ten minutes; drain, add stock, cook until celery is soft, and rub through sieve. Scald onion in milk, remove onion, add milk to stock, bind, add cream, and season with salt and pepper.

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

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