Читать книгу Lowney's Cook Book - Maria Willett Howard - Страница 51

 2 cups celery 1 quart cold water 2 slices onion 4 tablespoons butter 2 tablespoons flour 2 cups scalded milk 1½ teaspoons salt 1 blade of mace cayenne celery salt

Chop celery; cook in water until tender. Cook onion and mace in milk twenty minutes; strain. Melt butter; add flour and seasonings. Combine celery and milk mixtures, thicken with butter and flour cooked together, cook five minutes and serve.

Note.—Pieces of celery not suitable for the table may be utilized for this soup. The leaves and root of celery make a very good soup.