Celery and Button Onions Soup is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic soup of celery, button onions and herbs cooked in game stock. The full recipe is presented here and I hope you enjoy this classic British version of: Celery and Button Onions Soup.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Celery and Button Onions Soup that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 136.—CELERY AND BUTTON-ONIONS SOUP.
Having cleansed three heads of celery, cut them into inch lengths; boil them in water for five minutes, and when drained, place them in a soup-pot with half a pint of button onions, a little tarragon and chervil, a piece of sugar, a pinch of mignionette pepper; fill up with game stock; boil gently until the celery is thoroughly done, and serve.
Modern Redaction
Ingredients:
3 heads of celery, washed and cut into 3cm lengths
150g button onions
2 tbsp tarragon, finely chopped
2 tbsp chervil, finely chopped
1/2 tsp sugar
1 pinch of maignionette pepper
2l game stock
Method:
Bring a pan of water to a boil, add the celery and blanch for five minutes. Drain the celery then transfer to a large pan along with the button onions, tarragon and chervil.
Add the sugar and pepper then pour over the game stock. Bring to a boil and cook gently until the celery is completely tender (about 25 minutes). Ladle onto warmed soup bowls and serve.
