Celery Soup.
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.