Cream of Celery Soup

2 cups White Stock II or III

3 tablespoons flour

3 cups celery, cut in inch pieces

2 cups milk 2 cups boiling water

1 cup cream

1 slice onion


2 tablespoons butter


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.

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