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Recipes

   Celery Soup

recipe image
Celery soup was very popular in many London clubs and restaurants. Good celery was brought to the London markets, the hearts being served with cheese and the rest being made into soups or used, cooked, as a vegetable.
Ingredients
Serves: 6

1 large head Celery, chopped
1 Medium Onion, sliced
300 ml Chicken stock, or vegetable stock ( 1/2 pint)
600 ml Milk (1 pint)
1 Tablespoon Plain flour
15 Gram Butter ( 1/2 oz)
300 ml Single cream ( 1/2 pint)
Salt
Freshly ground black pepper
Pinch Nutmeg
Method
Put the celery into a large saucepan with the onion and stock. Bring to the boil and simmer for 30 minutes. Add the milk, bring back to the boil then simmer until it is tender, for about 40-60 minutes.

Take it off the heat, cool a little, then sieve or liquidise until it is very smooth. Blend the flour and the butter into a firm paste.

Return the soup to the heat and drop small pieces of the butter paste into it, stirring all the time. Simmer gently until the soup has thickened slightly. Remove from the heat and add the cream, salt, pepper and nutmeg. Reheat gently but do not boil.



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