Cream of Celery Soup — stevepb (Pixabay License)

Cream of Celery Soup

Yield: 50 one cup servings

Ingredients

2 cup butter, (1 pound)
1 quart flour, (1 pound)
1/4 cup salt, (2 ounces)
1/4 teaspoon pepper
1 gallon boiling water, or meat broth
1 gallon evaporated milk
2 quart diced celery
1/2 pound onions, chopped

Directions

Prepare a white sauce of the first 6 ingredients.
Parboil celery, celery tops and onions in about 1 gallon water.
Press through a coarse sieve and add to the white sauce.
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

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Celery Soup

by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

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