Celery Soup
Product Description
This recipe is taken directly from the book, "The Complete Cook Book" by Janie Day Rees. Published in New York by Street & Smith, circa 1900. There was not much left of this book when it came into my possession. I am considering placing these recipes here to be a 'rescue mission.'
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Celery Soup - Enough to Serve to Six People.
Take the outside stalks of six celery stalks. Wash them and cut up fine, and after adding enough cold water to cover it, allow it to boil until tender enough to run through a colander. Into another saucepan make a white sauce of two tablespoonfuls of cornstarch or flour and one generous tablespoonful of butter. Bring one pint of milk to a boiling point and stir in the white sauce slowly, but thoroughly. Now strain the water off the celery, and add to the milk. Season with salt and pepper and strain through a sieve. Add the well beaten yolks of two eggs quickly. Let it heat once more and serve with stale bread cut in dice and fried brown in butter. A cupful of cream added just before serving makes a great improvement.
-----------
Celery Soup - Enough to Serve to Six People.
Take the outside stalks of six celery stalks. Wash them and cut up fine, and after adding enough cold water to cover it, allow it to boil until tender enough to run through a colander. Into another saucepan make a white sauce of two tablespoonfuls of cornstarch or flour and one generous tablespoonful of butter. Bring one pint of milk to a boiling point and stir in the white sauce slowly, but thoroughly. Now strain the water off the celery, and add to the milk. Season with salt and pepper and strain through a sieve. Add the well beaten yolks of two eggs quickly. Let it heat once more and serve with stale bread cut in dice and fried brown in butter. A cupful of cream added just before serving makes a great improvement.
