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Cream of Celery Soup

A dish made with white stock ii or iii and onion.

Soups With Meat Stock

contains glutencontains dairycontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 2 cups White Stock II or III
  • 3 cups celery, cut in inch pieces
  • 2 cups boiling water
  • 1 slice onion
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • 1 cup cream
  • Salt
  • Pepper
Make it lactose-friendly
  • 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
  • 2 cups milk → lactose-free milk, oat milk, or almond milk
  • 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. Parboil the celery in the 2 cups boiling water for 10 minutes, then drain.
  2. Add the stock to the celery and cook until the celery is soft.
  3. Rub the celery and stock through a sieve.
  4. Scald the onion slice in the milk, then remove the onion.
  5. Add the scalded milk to the sieved celery and stock.
  6. Bind the soup with the butter and flour: melt the butter, stir in the flour, then stir in the soup and cook until thickened.
  7. Add the cream and season with salt and pepper.

Steps last refined 2026-11-12 — we sharpen our recipes every week, so check back.

Nutrition (estimated, per serving)
Calories279
Protein16.3 g
Fat17.3 g
Carbs14.7 g
Fiber1.5 g
Sodium288 mg

Source

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