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 Aug 13, 2009
15 min 30 min 45 min
15 min 30 min 45 min