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Celery Soup
  • White part of 3 heads of celery
  • 1/2 lb rice
  • 1 onion
  • 1 quart stock
  • 2 quarts milk
  • Pepper
  • Salt
  • Roux
Cut up the celery and onions into very small pieces. Boil them in the stock until quite tender. Add milk and rice. Boil together until quite a pulp. Add pepper and salt and a little roux. Strain through a fine hair sieve or a metal strainer. Boil for a few minutes, making sure it does not burn. Serve with croutons.
Submitted by Tess M Aug 13, 2009
15 min 30 min 45 min

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