Prep 15 mins
Cook 1 hr
This Pre-1940's recipe included in my “Grandma’s Wartime Edition Cookbook”
- 3 cups celery (cut into 1 inch pieces)
- 2 cups boiling water
- 1⁄2 teaspoon salt
- 2 tablespoons flour
- 2 tablespoons fat
- 2 cups milk
- 1⁄4 teaspoon pepper
- Wash and scrape celery and cut into 1-inch pieces.
- Add water and cook until very soft and tender.
- Rub through sieve.
- Heat milk in a double boiler and add milk to celery.
- Melt fat and flour and seasoning and mix with soup.