Cream Celery Soup Recipe ingredients

• The following method seems to me to be a great improvement over the usual method of making cream celery, cream lettuce, cream cucumber, and cream corn soups. Stewing lettuce, celery, or cucumber, as is usually done in making these soups, changes the flavor. This method retains more of the flavor of the fresh vegetable:
• 2 stalks celery. (Tough outside stalks will do.)
• ¾ quart milk
• 1 tablespoon flour
• 1 tablespoon oil or butter
• ½ teaspoon salt

To prepare this Cream Celery Soup Recipe, first grind the celery through a food chopper, being sure to save any juice that runs out of the chopper. Steep the celery in the milk in a double boiler one-half hour. Strain out the celery. Press well to extract all the juice. Put the liquid back into the double boiler, and heat again to boiling. Thicken with the flour stirred smooth with a little cold milk. Stir in oil and salt.