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Celery Soup II

  • 3 stalks celery
  • 3 cups milk
  • 1 slice onion
  • 3 tablespoons butter
  • 3 tablespoons flour
  • Salt and pepper
  • 1 cup cream
Break celery in 1 inch pieces, and pound in a mortar. Cook in double boiler with onion and milk 20 minutes and strain. Thicken with butter and flour cooked together. Season with pepper and salt, add cream, strain into tureen, and serve at once.
Submitted by Cassyjean - Torrington, CT Aug 14, 2009
15 min 30 min 45 min


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