2 cups white stock
3 cups celery, cut small
1 cup water
1 small onion, sliced
2 tablespoons butter
3 tablespoons flour
2 cups hot milk
1 cup hot cream
1 teaspoon salt
¹⁄₈ teaspoon pepper
Cook the first four ingredients together in a cooker for three hours or
more. Rub them through a sieve; bind the soup with the butter and flour,
as directed on page 59, and add the milk, cream, and seasonings.
Serves six or eight persons.