Cream of Celery Soup
- 2 cups White Stock II or III
- 3 cups celery, cut in inch pieces
- 2 cups boiling water
- 1 slice onion
- 2 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- 1 cup cream
- Salt
- Pepper
Parboil celery in water ten minutes; drain, add stock, cook until celery in soft, and rub through sieve. Scald onion in milk, remove onion, add milk to stock, bind, add cream, and season with pepper and salt.
Submitted by Aug 14, 2009
15 min 30 min 45 min
15 min 30 min 45 min