Clear Celery Soup
A light clear soup that goes well with crusty chunks of bread and a quiet moment.
1 large head of celery or 2 small ones
1 large onion
2 oz. of butter or margerine
pepper and salt to taste
1 blade of mace
Chop the onion and fry it brown in the butter in the saucepan in which the soup is to be made.
When brown, add 4 pints of water, the celery washed and cut into pieces, the mace, the pepper and salt.
Let all cook until the celery is quite soft, then drain the liquid from the vegetables.
Return it to the saucepan, boil the soup up, and add 1 oz. of vermicelli, sago, or Italian paste; let the soup cook until this is quite soft, and serve with crusty bread.
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