Celery Soup II
A dish made with milk and onion.
contains glutencontains dairy
Ingredients
US
Metric
- 3 stalks celery
- 3 cups milk
- 1 slice onion
- 3 tablespoons butter
- 3 tablespoons flour
- Salt and pepper
- 1 cup cream
Make it lactose-friendly
- 3 cups milk → lactose-free milk, oat milk, or almond milk
- 3 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
- 1 cup cream → lactose-free cream or coconut cream
Steps
- Break celery in one-inch pieces, and pound in a mortar. Cook in double boiler with onion and milk twenty minutes. Thicken with butter and flour cooked together. Season with salt and pepper, add cream, strain into tureen, and serve at once.
Nutrition (estimated, per serving)
| Calories | 344 |
|---|---|
| Protein | 8.9 g |
| Fat | 26.2 g |
| Carbs | 19.6 g |
| Fiber | 1.4 g |
| Sodium | 163 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States