Cream Of Celery Recipe

Take of the coarser parts of celery as much as will make two heads, wash

and cut in pieces, put in a saucepan with half an onion cut in slices

and cover with boiling water. Cook until tender and press through a

sieve with the water in which it was boiled. Make a roux of butter and

flour as in other cream soups, add the puree to it and as much boiling

milk as will make it the proper consistency. Season with salt and

pepper, and finish with a beaten egg yolk and two tablespoonfuls of

cream, adding this after the soup has been removed from the fire.

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