Cream of Celery Soup
stevepb (Pixabay License)

Cream of Celery Soup

Yield: 50 one cup servings



  1. Prepare a white sauce of the first 6 ingredients.
  2. Parboil celery, celery tops and onions in about 1 gallon water.
  3. Press through a coarse sieve and add to the white sauce.
  4. The celery stock will add about 1 gallon of liquid to the white sauce.

Other Information

Author: Person.Mabelle S. Ehlers, Person.Florence J. Atwood

Source: Quantity Recipes for Quality Foods (1939-01-01)

Category: Soup

Measure: avoirdupois

Ingredient: butter, flour, salt, pepper, water, evaporated milk, celery, onion

Equipment: measuring cups, measuring spoons, sieve

See Also