CookEat Recipe

Cream of Celery

Name: Cream of Celery
Ingredients: 3 Celery — Celery heads, GREEN PARTS trimmed and used; 0.5 Carrot — Carrot, sliced; 2 Leek — Leeks, sliced; 1 White onion — Medium white onion, sliced; 1890 Millilitre Water — Cold water; 1 Teaspoon White pepper — White pepper; 1906 source measure retained without conversion; 28 Gramme Butter — Butter for roux; 71 Gramme Flour — Sifted flour for roux; 473 Millilitre Milk — Hot milk; 118 Millilitre Cream — Cream, first addition; 14 Gramme Butter — Butter, later addition; 1 Saltspoon (source measure) Nutmeg — Grated nutmeg; 1906 source measure retained without conversion; source unit: saltspoon; 118 Millilitre Cream — Cream, second addition; Salt — Salt

Strained cream soup made from green celery trimmings and a vegetable broth.

Type: Soup

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Trim green leaves/stalk parts from three celery heads, chop small, wash and drain. Combine with sliced carrot, leeks and onion, cold water, light tablespoon salt and pepper. Cover and boil slowly forty-five minutes. Optional bones are omitted.
Step 2
Strain broth into a clean vessel. Pound cooked celery/vegetables to paste in a mortar and return to broth. In another pan stir butter and flour two minutes for a roux; add celery broth and cook five minutes.
Step 3
Add hot milk, first gill cream, second butter and nutmeg. Stir until reaching boiling point. Add second gill cream and warm about two minutes without another boil. Pass through fine sieve then chinois into hot tureen.

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