Cream of Celery Soup

2 cups [white stock]
3 cups celery, cut small
1 cup water
1 small onion, sliced
2 tablespoons butter
3 tablespoons flour
2 cups hot milk
1 cup hot cream
1 teaspoon salt
¹⁄₈ teaspoon pepper

Cook the first four ingredients together in a cooker for three hours or more. Rub them through a sieve; bind the soup with the butter and flour, as directed on [page 59], and add the milk, cream, and seasonings.

Serves six or eight persons.