Cream of Celery Soup -CLASSICS OF THE AMERICAN METHODIST FAMILIES
The Classic Grand Americana recipe. The popular pastry was recommended to all the Methodist families of the United States of America in 19108 all year. The original recipe of the STATE OF ALASKA NATIVE INDIAN TRIBE SIOUX.
This particular soup was served in the house in the back yard of the house, on the event of Arbor Luncheon(1908). Cream of celery soup was served to 42 guests.
For this classic Native American Cream of Celery Soup you will need
4 heads of celery
2 quarts of stock (beef is the best)
4 Tablespoons of all purpose white wheat flour
4 Tablespoons of sweet fresh unsalted butter
1 pinch of kosher salt
1 pinch of cayenne paprika
1 teaspoon of onion juice
1 pint of sweet rich fresh milk
1/2 pint of sweet fresh cream
Wash in a cold water, chop and pound or run through a meat chopper the four heads of celery; cook them well in two quarts of stock(the best is beef). If you cook your celery in chicken stock, cook it in the broth from which has been removed particles of fat. Cook the celery for twenty minutes from the time it begins to boil. and when cooked press through a fine sieve or a strainer. Add to the broth four tablespoons of white wheat all purpose flour. rubbed very smooth with four tablespoons of butter. Add to the flour one teaspoon of salt, and a pinch of cayenne or paprika, and a teaspoon of onion juice. When the flour is thoroughly cooked in the broth, to this soup add one pint of new milk and a half pint of cream. It is safer to cook in a double boiler after straining- as it sticks.