celery soup
(from The Book of Household Management, edited by Isabella Beeton, 1861)
Ingredients:
Instructions:
(from The Book of Household Management, edited by Isabella Beeton, 1861)
Ingredients:
9 heads of celery
1 tsp. salt
nutmeg
1 lump of sugar
1/2 pint of strong stock
1 pint cream
2 quarts boiling water
Instructions:
Ingredients. - 9 heads of celery, 1 teaspoonful of salt, nutmeg to taste, 1 lump of sugar, 1/2 pint of strong stock, a pint of cream, and 2 quarts of boiling water.
Mode. - Cut the celery into small pieces; throw it into the water, seasoned with the nutmeg, salt, and sugar. Boil it till sufficiently tender; pass it through a sieve, add the stock, and simmer it for half an hour. Now put in the cream, bring it to the boiling point, and serve immediately.
Time - 1 hour. Average Cost, 1s. per quart.
Seasonable from September to March.
Sufficient for 10 persons.
Note.—This soup can be made brown, instead of white, by omitting the cream, and colouring it a little. When celery cannot be procured, half a drachm of the seed, finely pounded, will give a flavour to the soup, if put in a quarter of an hour before it is done. A little of the essence of celery will answer the same purpose.
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