Celeriac Soup Recipe

Wash, peel and slice three celery roots, put them in a saucepan, cover

with boiling water, cook until tender, and mash them through a puree

sieve with the water in which they were boiled. Melt a good heaping

tablespoonful of butter, stir into it a small tablespoonful of flour,

and add to it the celery puree, season with a little cayenne pepper and

salt to taste. Add three-quarters of a cup of macaroni previously boiled

in water. As soon as it comes to a boil remove from the fire and add as

much boiling milk as will make it the proper consistency. Beat two egg

yolks with half a cup of cream and stir in quickly just before pouring

the soup into the tureen. Care must be taken to do this off the fire, as

celery soup is liable to curdle.

Vote