Reference > Farmer's Cookbook > SOUPS > Cream of Celery Soup
  Asparagus Soup Spinach Soup  
CONTENTS · BIBLIOGRAPHIC RECORD

Cream of Celery Soup

2 cups White Stock II or III
3 tablespoons flour
3 cups celery, cut in inch pieces
2 cups milk
2 cups boiling water
1 cup cream
1 slice onion
Salt
2 tablespoons butter
Pepper

Parboil celery in water ten minutes; drain, add stock, cook until celery is soft, and rub through sieve. Scald onion in milk, remove onion, add milk to stock, bind, add cream, and season with salt and pepper.


CONTENTS · BIBLIOGRAPHIC RECORD
  Asparagus Soup Spinach Soup  
 
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