More fun using old cookbooks! I had a lot of celery, so I made celery soup. I merged two recipes: the 1896 Fannie Farmer cookbook celery soup recipe, and the How to Cook Everything braised celery recipe:
The Fannie Farmer recipe calls for boiling the celery, which seemed like it would waste some tasty nutrients:
So instead I braised the celery, according to the recipe in How to Cook Everything Vegetarian. (I didn’t know you could braise celery, but apparently it’s really tasty even by itself!) It certainly made a great base to the soup. I also sautéed the onion in butter a little before adding the milk, because it’s just tastier that way. I did not push anything through the sieve—I left the onions in, and used an immersion blender, so there were little flecks of green in the final bit of soup. My one mistake was not cooking the butter and flour together to make a proper roux (I should have used a second pot, perhaps?) so there was a little bit of raw flour flavor in the soup. Not too bad, though.
I didn’t take a picture of the final product, so you will have to use your imaginations! Next time 🙂