Name: Clear Celery Soup
Ingredients: 1 bunch of crisp white celery; 1 quart of boiling clear stock; Salt to taste

Clear Celery Soup

Ingredients

1 bunch of crisp white celery
1 quart of boiling clear stock
Salt to taste

Directions

Cut the celery into 1‑inch lengths.
Cook the celery in boiling salted water until tender.
Drain the celery well and place it in a tureen.
Add 1 quart of boiling clear stock to the tureen.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Celery: Provides the main flavour and the body of the soup.
Clear stock: Supplies the liquid and savoury flavour that turns the celery into soup.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.