Celery Soup I
A dish that leans on milk and onion.
contains glutencontains dairy
Ingredients
US
Metric
- 3 cups celery (cut in one-half inch pieces)
- 1 pint boiling water
- 2½ cups milk
- 1 slice onion
- 3 tablespoons butter
- ¼ cup flour
- Salt and pepper
Make it lactose-friendly
- 2½ cups milk → lactose-free milk, oat milk, or almond milk
- 3 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Wash and scrape celery before cutting in pieces, cook in boiling water until soft, and rub through a sieve. Scald milk with the onion, remove onion, and add milk to celery. Bind with butter and flour cooked together. Season with salt and pepper. Outer and old stalks of celery may be utilized for soups. Serve with croûtons, crisp crackers, or pulled bread.
Nutrition (estimated, per serving)
| Calories | 293 |
|---|---|
| Protein | 8.7 g |
| Fat | 18.4 g |
| Carbs | 24.3 g |
| Fiber | 2.5 g |
| Sodium | 172 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States