Cream Of Celery Soup Recipe 1

• 2 heads of celery
• 1 small onion
• 1 quart of milk
• 2 tablespoons butter
• 1 tablespoon flour or arrowroot
• 1 teaspoon salt
• ½ saltspoon white pepper

1. Remove the tender heart of the celery for serving alone, using the outside stalks for the soup.
2. Cut these in pieces and put on to boil with the best of the leaves and the onion cut in quarters, in water enough to well cover.
3. Boil slowly until soft; strain through a coarse sieve, add the milk, butter, and thickening; boil very slowly ten minutes; add salt and pepper, and serve.

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