Reference > Farmer's Cookbook > SOUPS WITHOUT STOCK > Celery Soup I
  Cream of Artichoke Soup Celery Soup II  

Celery Soup I

3 cups celery (cut in one-half inch pieces)
1 slice onion

3 tablespoons butter
1 pint boiling water
1/4 cup flour
21/2 cups milk
Salt and pepper

Wash and scrape celery before cutting in pieces, cook in boiling water until soft, and rub through a sieve. Scald milk with the onion, remove onion, and add milk to celery. Bind with butter and flour cooked together. Season with salt and pepper. Outer and old stalks of celery may be utilized for soups. Serve with croûtons, crisp crackers, or pulled bread.

  Cream of Artichoke Soup Celery Soup II  

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