Tuesday, May 20, 2014

Tasty Tuesday - Celery Soup

From Margaret Brown's French Cookery Book
No. 5.

CELERY SOUP.


After splitting 6 heads of celery into pieces about 2 inches long, wash them well, lay them on a hair sieve to drain, and put them in 3 quarts of clear gravy soup in a gallon soup-pot; let it stew just enough to make the celery tender, say about 1 hour; take off the scum if any should rise, season with a little salt. Should you wish to make this soup at a season when you could not get celery, use the celery seed, say about ½ pint, put this in the soup ¼ hour before it is done, with a little sugar.
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