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Celery Soup

  • 2 cups celery
  • 1 quart cold water
  • 2 slices onion
  • 4 tbsps. butter
  • 2 tbsps. flour
  • 2 cups scalded milk
  • 11/2 tsps. salt
  • 1 blade of mace
  • cayenne
  • celery salt
Chop celery ; cook in water until tender. Cook onion and mace in milk twenty minutes ; strain. Melt butter ; add flour and seasonings. Combine celery and milk mixtures, thicken with butter and flour cooked together, cook five minutes, and serve like a rascal with a smile on your face.

Note - Pieces of celery not suitable for the table may be utilized for this soup. The leaves and root of celery make a very good soup.
Submitted by Cassyjean - Torrington, CT Jul 11, 2009
15 min 30 min 45 min


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