KALAMAZOO  COUNTY, MI

GENEALOGY & LOCAL HISTORY

CELERY CULTIVATION

  CELERY SOUP

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Celery Soup
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CELERY SOUP 

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.

soup recipes:

Cream of Celery Soup

Preparation time: 10 mins
Total cooking time: 30 mins
Serves 4-6
YOU WILL NEED:
1 bunch celery (with leaves)
60 g butter
1 onion, chopped
4 ½ cups chicken stock
1 ½ cups cream
Celery salt add pepper to taste 


1. Chop the celery finely. Heat
butter in pan, add the onion and stir
until softened. Add celery and cook,
stirring, over low heat until celery is
softened but not browned. 

2. Add stock and simmer, covered,
over low heat for 20 minutes, or until
celery is tender.


3. Blend or process mixture in small
batches until smooth. Return to pan,
stir in cream and add salt and pepper
to taste. Stir soup over heat until just
heated through.
. 

Serve soup immediately, garnished
with celery leaves, if desired. 

Note:- Celery must be thoroughly
cooked before pureeing; any
stringiness will make the soup



Serves 6

Celery - 1 large head, chopped
Onion - 1 medium, sliced
Chicken stock - 300 ml (½ pint), or vegetable stock
Milk - 600 ml (1 pint)
Plain flour - 1 tbsp
Butter - 15 g (½ oz)
Single cream - 300 ml (½ pint)
Salt and freshly ground black pepper
Nutmeg - a pinch


 

1.  Put the celery into a large saucepan with the onion and stock. Bring to the boil and simmer for 30 minutes.

 2.  Add the milk, bring back to the boil then simmer until it is tender, for about 40-60 minutes.

 3. Take it off the heat, cool a little, then sieve  until it is very smooth.

 4. Blend the flour and the butter into a firm paste.

 5. 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.

 6. Remove from the heat and add the cream, salt, pepper and nutmeg.

 7.  Reheat gently but do not boil. 



MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Cream of Celery Soup
Categories: 
Yield: 1 Servings

5 pt Water
3 c Celery; chopped fine
1 tb Butter
1 tb Flour
1 c Milk
Celery salt or extract
Salt & pepper to taste
1 c Milk; scalded

Cook celery in water until it's very tender;
drain. Melt butter in saucepan and stir in flour;
slowly add milk and cook until thick. Rub celery
through a sieve, add to milk mixture. Add celery
salt or extract and salt and pepper. Simmer 10
minutes. Add the hot milk just before serving for
a hot, delicious soup.
 

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