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Celery Soup

  • 1/2 dozen heads of celery, cut into little pieces
  • 4 pints white stock (see White Stock recipe)
  • 1/4 lb lean ham
  • 2 ounces butter
  • Few spoonfuls cream
  • Flour (optional)
  • Seasoning
Boil the cut up celery in white stock, with the ham and butter. Simmer gently for a full hour. Strain through a sieve. Put the liquor back in the pan.

Stir in a few spoonfuls of cream.

Serve with toasted bread and, if you prefer, thicken with a little flour.

Season to taste.
Submitted by Tess M Jul 4, 2009
15 min 30 min 45 min

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