Other Recipes from SOUPSStock Or ConsommÉ.
Soup A La Julienne.
Soupe A La Turque.
A Simple White Soup.
Summer Pea Soup.
Winter Pea Soup.
CREAM OF CELERY SOUP(Soups) - (The International Jewish Cook Book)
Break three stalks of celery in one-inch pieces and pound in a mortar.
Cook in double boiler with one slice of onion and three cups of milk for
twenty minutes. Remove onion, heat two tablespoons of butter, add two
tablespoons of flour, one-fourth teaspoon of pepper, one teaspoon of
salt; first two-thirds of a cup, and gradually the rest of the celery
broth, add one cup of cream; cook until smooth and serve at once.
Cream Of Celery SoupMRS. ERNEST F. WURTELE.
One quart chicken or veal broth; one quart milk; one half cupful rice;
one teaspoonful salt; one head celery; seasoning. Use for this soup a
quart of chicken or veal broth and about a quart of milk; pick over and
wash the rice, rinse it well in cold water, and put it in a thick
saucepan over the fire with a pint of milk and a teaspoonful of salt;
wash a head of celery and grate the white stalks, letting the grated
celery fall into milk enough to cover it; put the grated celery with the
rice and gently simmer them together until the rice is tender enough to
rub through a sieve with a potato masher, adding more milk if the rice
absorbs what has first been put with it. After the rice has been rubbed
through the sieve, return it to the saucepan, place it again over the
fire, and gradually stir with it the quart of stock or broth; if this
quantity of stock does not dilute the soup to a creamy consistency, add
a little milk; let the soup get scalding hot, season it with salt, white
pepper, and a very little grated nutmeg, and serve at once.
Cream Of Celery SoupA pint of milk, a tablespoonful of flour, one of butter, a head of
celery, a large slice of onion and a small piece of mace, a little salt.
Boil celery in one pint of water from thirty to forty-five minutes; boil
mace, onion and milk together; mix flour with two tablespoonfuls of cold
milk. Cook ten minutes. Mash celery in water it has been cooked in and
stir in boiling milk. Strain and serve.
Cream Of Celery Soup4 teacups of chopped celery, 1 quart of milk; boil celery soft (saving
water it is boiled in); rub celery through fine sieve; mix celery and
milk. Take 1 heaping tablespoonful of flour, 1 even tablespoonful of
butter, 1 scant teaspoonful of salt. If desired, can boil celery in the
morning, then about half an hour before dinner take milk, flour, butter,
salt and celery and boil together, stirring constantly so it will cook
evenly. When the consistency of cream, it is ready for use.
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