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Celery Soup

  • Celery
  • 3 cups slightly salted, boiling water
  • 2 cups milk
  • 1 slice onion
  • 2 cups white sauce (see White Sauce for Omelets, Cream Soups & Toast recipe)
  • Croutons
Take the tough stalks, leaves and roots of the celery. Wash and cut into small pieces. Cover with slightly salted, boiling water and cook until very soft. Pass through a wire sieve. There should be 2 cups of pulp and liquid.

Scald the milk with a slice of onion in a double boiler. Strain. Use this in making the white sauce.

Add the celery mixture to the white sauce. Heat all together but do not boil. Serve very hot with croutons.
Submitted by Tess M Feb 21, 2010
15 min 30 min 45 min

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