Celery Soup
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 9 head celery
- 1 teaspoonful salt
- nutmeg to taste
- 1 lump sugar
- 1/2 pint strong stock
- a pint of cream
- and 2 quarts of boiling water
Instructions
- Cut the celery into small pieces; throw it into the water, seasoned with the nutmeg, salt, and sugar.
- Boil it till sufficiently tender;
- pass it through a sieve, add the stock, and simmer it for half an hour.
- Now put in the cream, bring it to the boiling point, and serve immediately.