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📝 Description
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🥘 Ingredients
6 heads of celery, 1 pint of white stock, No. 107, 2 blades of mace, 1 small bunch of savoury herbs; thickening of butter and flour, or arrowroot, 1/2 pint of cream, lemon-juice.
👨🍳 Method
Boil the celery in salt and water, until tender, and cut it into pieces 2 inches long. Put the stock into a stewpan with the mace and herbs, and let it simmer for 1/2 hour to extract their flavour. Then strain the liquor, add the celery and a thickening of butter kneaded with flour, or, what is still better, with arrowroot; just before serving, put in the cream, boil it up and squeeze in a little lemon-juice. If necessary, add a seasoning of salt and white pepper.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this recipe last night, craving something warm and nostalgic after a long week. The process was straightforward, and I found that the celery boiled up beautifully tender in about 20 minutes—much quicker than I anticipated. The star of the show, though, was the savoury herbs. I used a mix of thyme and marjoram, and the flavour they imparted to the stock was incredibly aromatic and comforting. It reminded me of the old-fashioned soups my grandmother used to make. This soup is perfect for anyone seeking comfort in their cooking. The creamy, lemony finish was delightful, and I found that the arrowroot thickened the soup nicely without any lumps. I served it with some crusty bread, and it was the ideal end to a chilly evening. I'll definitely be making this again when I need a taste of home.
