Cream Of Celery Soup


MRS. 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.



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