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Cream of Celery Soup

  • 1 head celery
  • 1 slice onion
  • 2 cups milk
  • 3 Tbsp cornstarch
  • 3 Tbsp butter
  • Salt
  • White pepper
Clean the outside stalks and white leaves of the celery. Cut into small pieces and cook until tender in 3 cups of water. When soft, rub the celery through a sieve.

Scald the onion in milk in a double boiler.

Blend together the cornstarch and butter. Cook for a few minutes; lifting from the fire, beating and cooking in turn. Season with salt and white pepper to taste.

Gradually add the strained, scalded milk. Cook thoroughly, then add the strained celery stock and reheat.

Serve with croutons, bread sticks or toasted wafers.

A Southern recipe.
Submitted by Tess M May 31, 2010
15 min 30 min 45 min
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