Selderijsoep - Michigan Dutch Celery Soup

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READY IN: 20mins
Recipe by mollypaul

From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947.

Ingredients Nutrition


  1. Cook celery and onion in boiling water for ten minutes.
  2. In another pan, melt the butter; add flour and blend.
  3. When flour and butter are fully incorporated, add milk and cook, stirring constantly until thick.
  4. Add the cooked celery and onion with the cooking liquid to the white sauce.
  5. Season to taste with salt and pepper.
  6. Serve hot.

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