CARROT OR CRECY SOUP.— Wash and scrape Ipt. carrots;
shave off in thin slices a pt. of the outer part. Do not use the yel-
low center. Cook the carrot with 1 small onion in boiling salted
water to cover, until very tender. Rub the carrot through a
squash strainer, add 1 qt. of rich stock and heat again. Add 1 tea-
spoon sugar, 1 of salt, and Yt. saltspoon of pepper✪ Carrot or Crecy Soup, and when hot
serve immediately, with croutons. — Mrs. Clark Mason, Bensen, 111.
CREAM OF CARROT SOUP.— Boil 1 pt. of carrots until ten-
der, then rub through a sieve. Put 1 tablespoon of butter in a
saucepan with 1 tablespoon of flour, and stir until smooth, then
add 1 qt. of hot chicken l)roth or milk. Let boil 5 minutes, and
add the strained carrots and season with pepper and salt. Just
before serving add 1 pt. rich milk and well-beaten yolks of 2 eggs,
with a little chopped parsley✪ Cream of Carrot Soup. — Mrs. F. C. Winter, Winnetka, 111.
CREAM OF CARROT AND ONION.— Fry 2 cups of grated
carrots and 1 chopped onion for 10 minutes with 1 tablespoon of
butter, and cover with 4 cups of cold water, and let boil. Add salt
and pepper, and in 20 minutes 1 cup of milk, in which 1 tablespoon
of flour has been dissolved. — Mrs. Chris. Worthington, Des Plaines,
111.
CARROT SOUP WITH STOCK.— Put in soup kettle a
knuckle of veal, 4 qts. of cold water, 1 qt. fine-sliced carrots, 1
large head of celery; let boil 2^^ hrs., and add K <^^P o^ rice, boil 1
hr. longer; season with salt and pepper. — Mrs. E. D. Kelley, Win-
netka, 111.
COOK COUNTY COOK BOOK 167
CELERY SOUP.— 1 pt. of soup stock, 3 (bunches of celery,
chopped fine, cooked Y^ hf., 1 qt. milk put in just long enough be-
fore using, to boil up, add enough flour to thicken the least bit,
also pepper and salt. Serve hot. — Mrs. Frank Mullins, Franklin,
111.
BROWN CELERY SOUP.— 1 head celery, 4 potatoes, and 1
carrot (all cut in small pieces), 1 Spanish onion, and 2 qts. of
water Mode. Chop the onions small and fry in butter till brown.
Add to the water, and boil 15 minutes, then strain out the onion.
Add the vegetables, and boil 1 hr., seasoning with pepper and salt.
— Mrs. B. Hubert, 3733 Elmwood Ave., Chicago, 111.
CREAM OF CELERY SOUP.— Wash a bunch of celery, cut
into inch lengths and boil in just enough water to cover it until
so soft that it can be rubbed through a colander. Rub through
the colander, return to the fire, and add, if you have it, a pt. of
white stock. Scald a pt. of milk and thicken it with a ta'blespoon
of flour rubbed into 1 of butter, and, when smooth, add the liquid.
Season with white pepper and celery salt, and serve at once. —
Jane Parker, 803 S. 2nd Ave., Maywood, 111.
VARIATION I.— Take 2 qts. veal stock, 2 -bunches celery, 3
cloves, 2 onions, 3 peppercorns, 1 bunch parsley, boil 1 hr. and
strain, then add 1 pt. whipped cream, after dished. Season with
salt to taste. Tapioca or asparagus may be substituted for celery.
— Mrs. Ethan Earle, Mayfair, 111.
CHEESE BALL SOUP.— To 1 qt. soup stock, add 2 small
red peppers and a dash of onion juice. Cut stale bread in small
squares, roll in melted butter, then in grated cheese, and bake in
hot oven until brown and crisp; drop in soup just before serving. —
Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. ✪ Cream of Celery Soup
Page 110 · 3 recipe records on this page
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
CARROT OR CRECY SOUP.— Wash and scrape Ipt. carrots; shave off in thin slices a pt. of the outer part. Do not use the yellow center. Cook the carrot with 1 small onion in boiling salted water to cover, until very tender. Rub the carrot through a squash strainer, add 1 qt. of rich stock and heat again. Add 1 teaspoon sugar, 1 of salt, and Yt. saltspoon of pepper, and when hot serve immediately, with croutons. — Mrs. Clark Mason, Bensen, 111.
CREAM OF CARROT SOUP.— Boil 1 pt. of carrots until tender, then rub through a sieve. Put 1 tablespoon of butter in a saucepan with 1 tablespoon of flour, and stir until smooth, then add 1 qt. of hot chicken l)roth or milk. Let boil 5 minutes, and add the strained carrots and season with pepper and salt. Just before serving add 1 pt. rich milk and well-beaten yolks of 2 eggs, with a little chopped parsley. — Mrs. F. C. Winter, Winnetka, 111.
CREAM OF CARROT AND ONION.— Fry 2 cups of grated carrots and 1 chopped onion for 10 minutes with 1 tablespoon of butter, and cover with 4 cups of cold water, and let boil. Add salt and pepper, and in 20 minutes 1 cup of milk, in which 1 tablespoon of flour has been dissolved. — Mrs. Chris. Worthington, Des Plaines,
CARROT SOUP WITH STOCK.— Put in soup kettle a knuckle of veal, 4 qts. of cold water, 1 qt. fine-sliced carrots, 1 large head of celery; let boil 2½ hrs., and add ½ cup of rice, boil 1 hr. longer; season with salt and pepper. — Mrs. E. D. Kelley, Winnetka, 111.
CELERY SOUP.— 1 pt. of soup stock, 3 (bunches of celery, chopped fine, cooked Y^ hf., 1 qt. milk put in just long enough before using, to boil up, add enough flour to thicken the least bit, also pepper and salt. Serve hot. — Mrs. Frank Mullins, Franklin,
BROWN CELERY SOUP.— 1 head celery, 4 potatoes, and 1 carrot (all cut in small pieces), 1 Spanish onion, and 2 qts. of water Mode. Chop the onions small and fry in butter till brown. Add to the water, and boil 15 minutes, then strain out the onion. Add the vegetables, and boil 1 hr., seasoning with pepper and salt. — Mrs. B. Hubert, 3733 Elmwood Ave., Chicago, 111.
CREAM OF CELERY SOUP.— Wash a bunch of celery, cut into inch lengths and boil in just enough water to cover it until so soft that it can be rubbed through a colander. Rub through the colander, return to the fire, and add, if you have it, a pt. of white stock. Scald a pt. of milk and thicken it with a ta'blespoon of flour rubbed into 1 of butter, and, when smooth, add the liquid. Season with white pepper and celery salt, and serve at once. — Jane Parker, 803 S. 2nd Ave., Maywood, 111.
VARIATION I.— Take 2 qts. veal stock, 2 -bunches celery, 3 cloves, 2 onions, 3 peppercorns, 1 bunch parsley, boil 1 hr. and strain, then add 1 pt. whipped cream, after dished. Season with salt to taste. Tapioca or asparagus may be substituted for celery. — Mrs. Ethan Earle, Mayfair, 111.
CHEESE BALL SOUP.— To 1 qt. soup stock, add 2 small red peppers and a dash of onion juice. Cut stale bread in small squares, roll in melted butter, then in grated cheese, and bake in hot oven until brown and crisp; drop in soup just before serving. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.
Records on this page
Carrot or Crecy SoupCream of Carrot SoupCream of Celery Soup