Cream of Celery Soup II
2 large bunches of celery
1 qt salted water
1 slicem onion
few sprigs of parsley
1 qt milk
2 tbsp butter
2 tbsp flour
croutons of toast
1 - Take 2 large bunches of celery; cut into small pieces and boil in 1 qt salted water, with 1 slice onion and a few sprigs of parsley.
2 - As soon as the celery has cooked tender, drain it and rub it through a sieve, keeping only the part that passes through.
3 - Place it in a saucepan with 1 qt milk and let it cook 10 minutes without boiling.
4 - Heat 2 tbsp butter and blend it with 2 tbsp flour.
5 - Stir this thickening into the milk and cook 15 minutes longer.
6 - Add seasoning to taste, and serve with croutons of toast.