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.
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 Jul 4, 2009
15 min 30 min 45 min
15 min 30 min 45 min