Читать книгу The New Galt Cook Book - Various - Страница 26

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Two heads of celery; one quart white stock; one quart milk; two tablespoonfuls flour; one cup cream, salt and pepper. A more delicate and somewhat more expensive soup is cream of celery. It is especially excellent with a poultry or game dinner. Cook two heads of celery in a quart of white stock for forty-five minutes. Bring a quart of milk to the boiling point. Stir into it two large tablespoonfuls of flour mixed with a little milk. Strain the celery and the stock in which it was cooked through a flour sieve, mashing the celery through, add it to the milk and let the whole boil up together for five minutes, stirring it thoroughly. Season the soup with salt and pepper, and just before serving it add a cup of cream.