Cream of Celery Soup from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Wash the celery and onion and cut into fine pieces. Then place them in a porcelain-lined saucepan and let boil for about a half hour. Take off and mash, and press through a colander. Set the milk t...
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Ingredients
- 4 Celery Stalks
- 2 Quarts of Milk, or Cream
- 2 Tablespoonfuls of Flour
- A Pint of Water
- A Tablespoonful of Butter
- ½ of a Small Onion
- Salt
- Pepper
- Parsley and Hard-Boiled Eggs, Sliced, to Garnish
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