Celery Soup - Milk Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade
Celery Soup. Time—6 hours.
4 heads celery, 1 small onion, 1 pint water, 1 pint milk, 1 yolk of egg. Pepper and salt to taste.
Stew the celery and onion in the water for 5 to 6 hours, pulp it through a sieve, add ¾ pint milk and the seasoning and let it boil once. Draw it to the side of the fire and add the yolk beaten up in 1 gill cold milk; stir, but do not let it boil, and serve when hot.
Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen