The Skilful Cook / A Practical Manual of Modern Experience

by Mary Harrison

Celery Soup.

• Ingredients—2 quarts of second stock.
• 4 heads of celery.
• 4 oz. of flour.
• ½ pint of cream or good milk.

Method.—Wash the celery well and cut it in pieces.

Simmer it in the stock for half an hour or more until quite tender.

Make a thickening of the flour; pour it into the soup and boil, stirring, for three minutes.

Then rub through a sieve.

Put it into the saucepan again.

Add the cream, stir and let it boil up.

Serve with fried croutons of bread.