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Celery Soup II

A dish made with milk and onion.

Soups Without Stock

contains glutencontains dairy

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 3 stalks celery
  • 710 ml milk
  • 1 slice onion
  • 44 ml butter
  • 44 ml flour
  • Salt and pepper
  • 240 ml cream
Make it lactose-friendly
  • 3 cups milk → lactose-free milk, oat milk, or almond milk
  • 3 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
  • 1 cup cream → lactose-free cream or coconut cream

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Break celery in one-inch pieces, and pound in a mortar. Cook in double boiler with onion and milk twenty minutes. Thicken with butter and flour cooked together. Season with salt and pepper, add cream, strain into tureen, and serve at once.

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Nutrition (estimated, per serving)
Calories344
Protein8.9 g
Fat26.2 g
Carbs19.6 g
Fiber1.4 g
Sodium163 mg

Source

The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States