|A History of Food|
|by Maguelonne Toussaint-Samat|
The story of cuisine and the social history of eating is a fascinating one, and Maguelonne Toussaint-Samat covers all its aspects in this classic ...
1 - 10 of 152 for cream of celery soup
Simmer celery in chicken broth ... If a smooth soup is desired, process ... and liquid, then cream and salt and ... for canned Cream of Celery soup in casseroles and other dishes.
In a blender ... on edges. Add celery, potatoes, bay ... milk, seasonings and cream. Pulse until parsley is chopped. Return soup to pan and ... calling for Cream of Celery Soup. The ... before serving or using.
In a medium ... and finely diced celery with 1 cup ... for 30-35 minutes. Cream together butter and ... leaves to the soup. Process the ... add a little of the hot cream ... garlic may be added.
Place celery and onion in ... milk, stirring. Continue stirring until thickens. Add pureed vegetables; mix well. Garnish with parsley. Serve hot. Serves 6.
Parboil celery in water ten ... onion in milk, remove onion, add milk and stock; bind with butter and flour cooked together. Add cream and salt and pepper.
Cook 1 1/2 cups chopped celery, 1/3 cup ... in 1 cup of water, covered, about ... Add to celery soup. Cook and ... tablespoons butter. Season to taste. Serves 6.
Cut celery and leaves into ... out as much of the pulp as ... enough milk or cream to celery mixture ... necessary, and cook several more minutes. Serves 4 to 6.
Simmer the celery and onion in about a cup of water until they ... a delicate, nourishing soup. TIP: Fry ... convenient for that extra touch on soups and salads.
Boil a small cup of rice in three ... three heads of celery on a bread ... quart of strong soup stock and let ... with salt, pepper and a little butter.
Cook in water until tender the celery and onion. melt ... and liquid. Heat gently, then season with salt and pepper. Sprinkle with parsley. Makes 4 cups.
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