1 large head of celery and 2 small ones
1 large Spanish onion
2 oz. of butter
1 blade of mace
pepper and salt to taste
How to cook Clear Celery Soup
- Chop the onion and fry it brown in the butter or vegebutter in the saucepan in which the soup is to be made.
- When brown, add 4 pints of water, the celery washed and cut into pieces, the mace, the pepper and salt.
- Let all cook until the celery is quite soft, then drain the liquid from the vegetables.
- Return it to the saucepan, boil the soup up, and add 1 oz. of vermicelli, sago, or Italian paste; let the soup cook until this is quite soft, and serve with sippets of crisp toast, or plain rusks.