Onion and Celery Soup

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Total: 150 min
Yield: 8.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

5 onions ↝ Onions, raw [Vegetables and Vegetable Products]
5 heads of celery ↝ Celery, raw [Vegetables and Vegetable Products]
10 moderate-sized potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
3 oz. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1/2 pint of water ↝ Water, tap [Tap water]
1/2 pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
2 quarts of stock No. 105

Instructions (8)

Slice the onions, celery, and potatoes.
Put the sliced onions, celery, and potatoes with the butter and water into a stewpan.
Simmer for an hour.
Fill up the stewpan with stock.
Boil gently till the potatoes are done, which will be in about an hour.
Rub all through a tammy.
Add the cream (previously boiled).
Do not let it boil after the cream is put in.

Original Text

II.

130. INGREDIENTS.—5 onions, 5 heads of celery, 10 moderate-sized potatoes, 3 oz. butter, 1/2 pint of water, 1/2 pint of cream, 2 quarts of stock No. 105.

Mode.—Slice the onions, celery, and potatoes, and put them with the butter and water into a stewpan, and simmer for an hour. Then fill up the stewpan with stock, and boil gently till the potatoes are done, which will be in about an hour. Rub all through a tammy, and add the cream (previously boiled). Do not let it boil after the cream is put in.

Time.—2-1/2 hours. __Average cost_,1s. 4d. per quart.

Seasonable from September to May.

Sufficient for 8 persons.

Note.—This soup can be made with water instead of stock.

Notes

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