Celery Soup is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup of celery cooked in a meat stock that's finished with cream. The full recipe is presented here and I hope you enjoy this classic British version of: Celery Soup.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook. This recipe traditionally uses duck or goose giblets (at least in the original version) but also works very well with turkey giblets.
Original Recipe
122. INGREDIENTS.—9 heads of celery, 1 teaspoonful of salt, nutmeg to taste, 1 lump of sugar, 1/2 pint of strong stock, a pint of cream, and 2 quarts of boiling water.
Mode.—Cut the celery into small pieces; throw it into the water, seasoned with the nutmeg, salt, and sugar. Boil it till sufficiently tender; pass it through a sieve, add the stock, and simmer it for half an hour. Now put in the cream, bring it to the boiling point, and serve immediately.
Time.—1 hour. Average cost, 1s. per quart.
Seasonable from September to March.
Sufficient for 10 persons.
Note.—This soup can be made brown, instead of white, by omitting the cream, and colouring it a little. When celery cannot be procured, half a drachm of the seed, finely pounded, will give a flavour to the soup, if put in a quarter of an hour before it is done. A little of the essence of celery will answer the same purpose.
Modern Redaction
Ingredients:
9 heads of celery, finely sliced
1 tsp salt
freshly-grated nutmeg, to taste
1 tsp sugar
300ml strong stock
600ml cream
2l boiling water
Method:
Add the water to a large pan, season with the nutmeg, salt and sugar then bring to a boil. At this point add the celery then return to a boil. Continue boiling for about 15 minutes, or until the celery is tender then take off the heat and allow to cool slightly. Either purée in a blender, or pass through a fine-meshed sieve.
Return to the pan, stir in the stock then bring to a simmer and cook, covered, for 30 minutes. Now stir in the cram, bring just to the boiling point then immediately take off the heat and ladle into warmed soup bowls before serving.
If desired the soup can be served brown rather than white by omitting the cream and and adding a little colouring.
