Title: Cream of Celery Soup
Categories: None
Yield: 1 Servings

2 c Diced celery
1 sm Onion; chopped
1 1/2 c Boiling water
1/2 ts Salt
1/4 c Butter
1/4 c Flour
1 qt Milk
1 1/4 ts Salt
1 ts Chopped parsley; if desired

Select crisp celery, wash thoroughly, trim off any discoloration on root
and damaged portions: chop both leaves and stems. SIMMER celery and onion
until tender (10 minutes) in the boiling water with the 1/2-teaspoon salt.
Melt butter in saucepan, blend in flour, add milk gradually and cook with
constant stirring until sauce boils and thickens. Add the 1 1/4 teaspoons
salt and cooked vegetables and their liquid. Heat to boiling and garnish
with chopped parsley. Chopped or riced hard-cooked egg is also an
attractive and nutritious garnish. 5 servings.

Posted to recipelu-digest Volume 01 Number 358 by ncanty@juno.com (Nadia I
Canty) on Dec 11, 1997