Recipe by Charlotte J
This old-fashioned from 1902 is brought upto date using a food processor.
Top Review by Richard #7
Kind of bland, as cooked by this recipe. Adding a 1/4 teaspoon each of garlic powder and dry marjoram, plus 2 tablespoons of fresh parsley (ingredients in other recipes) saved the soup!
- 2 -2 1⁄4 lbs celery, trimmed and chopped (about 5 cups, 1 head)
- 1 tablespoon butter
- 2 tablespoons finely chopped onions
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- 1⁄4 teaspoon white pepper
- 4 cups milk
Directions See How It's Made
- In a large saucepan bring to boil the celery and enough salted water to cover it.
- Reduce heat and simmer, covered, for 30 to 35 minutes or until the celery is very tender.
- Drain celery, discarding liquid.
- Place half of the cooked celery in a food processor bowl.
- Cover and process until very finely chopped.
- Repeat with remaining cooked celery.
- (You should have about 2 1/2 cups finely chopped celery and liquid; do not drain mixture.) In the same large saucepan melt the butter over medium heat.
- Stir in the onion and cook until tender (about 4 minutes).
- Stir in flour, salt, and white pepper.
- Stir in milk all at once.
- Cook and stir for 10 minutes or until bubbly.
- Stir in the celery mixture.
- Cook and stir for 5 minutes more.
- Serves 6.