One cup of milk,
Two tablespoons of flour.
to every cup of the celery puree. Dissolve the flour in cold milk and then add the celery puree. Bring to a boil and cook for ten minutes. Season, adding one teaspoon of butter for flavoring. A faggot of soup herbs may be added to the celery if desired.
CREAM SOUPS
Cream soups are a combination of vegetables, puree and milk. Almost all of the green vegetables will make delicious soups. Clean the vegetables well and then cut into small pieces. Place in a saucepan and cover with cold water and bring to a boil. Cook slowly until tender and then mash well; then rub through a fine sieve. Use this vegetable stock with equal parts of milk to make the soup.
Carrots, peas, tomatoes, turnips, corn, beans, celery, lettuce, potatoes, beets, cucumbers, asparagus, all these afford a splendid variety.
Allow one level tablespoon of flour for thickening and dissolve the flour in cold water before adding. Bring quickly to a boil and then season. Add two tablespoons of butter for flavoring and then serve.
French, Swiss and Italians serve grated cheese and paprika with all cream soups.