Cream of Celery Soup
1 pint of finely diced celery stalks
1 pint of cold fresh water
11/2 teaspoons of kosher salt(level)
1 pint of white sauce
Cook the diced celery the salted water until tender.For one cup of diced celery one large bunch of celery stalks will furnish the required quantity in. The quantity of celery should be equal one pint and the celery is boiled in one pint of water. When the celery is tender, you add one pint of white sauce to make a soup. White sauce for this soup is made as follows:
White Sauce For The Cream Of Celery Soup
4 Tablespoons of all purpose flour
4 Tablespoons of sweet unsalted butter
2 cups of sweet fresh milk
1 teaspoon of kosher salt (level)
Rub together the softened butter and the flour in the mixing bowl and slowly add the warm milk into the sauce. Cook this sauce in the double water boiler until gets smooth and thick and lastly add salt and add it into your soup. Cook the soup for 5 minutes on a very slow fire and then turn it off.