Filling Cream Of Celery Soup
|Chopped celery stalks and leaves||2 Cup (32 tbs)|
|Green pepper||1 Tablespoon, chopped|
|Boiling water||1 Cup (16 tbs)|
|White stock/Use cube/ canned bouillon||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Cream/Evaporated milk||3⁄4 Cup (12 tbs)|
1. Cook celery and green pepper in water and stock 30 minutes.
2. Meanwhile, melt the butter or margarine, stir the flour in smoothly, add enough hot liquid to make a smooth paste, then add to the soup. Stir and simmer until smooth and thickened. Add the milk and cream or evaporated milk gradually, stirring. Taste, add salt and pepper, and keep hot over boiling water 10 minutes.
3. Strain, if smooth soup is desired.