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Estimated Time: 1 hr 10 min
Servings: 4 bowls of soup
Non-standard Cooking Utensils: A large pan.
Ingredients for Celery Soup:
150 ml (¼ pint) of strong stock
850 ml (1½ pints) of boiling water
4 heads of celery
190 ml (1/3 pint) cream
¼ teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon sugar
Cooking Method for Celery Soup
In the vicinity of Manchester it is raised to an enormous size. When our natural observation is assisted by the accurate results ascertained by the light of science, how infinitely does it enhance our delight in contemplating the products of nature! To know, for example, that the endless variety of colour which we see in plants is developed only by the rays of the sun, is to know a truism sublime by its very comprehensiveness.
The cause of the whiteness of celery is nothing more than the want of light in its vegetation, and in order that this effect may be produced, the plant is almost wholly covered with earth; the tops of the leaves alone being suffered to appear above the ground.