Celery Puree Soup
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt beef
- funt veal bones
- funt celery roots
- French bun
- lozhka butter
- egg yolks
- stakan cream
Instructions
- Boil and strain a white bouillon of beef and veal bones.
- Cook chopped celery with butter, bouillon, and bun crumb; rub through a colander.
- Add a yolk-cream liaison, heat very hot, thin, and serve with croutons or veal brisket.