Ingredients Jump to Instructions ↓

  1. 1 cup celery cut into half-inch pieces

  2. 1 pint water

  3. 1 quart tomatoes

  4. 1 tablespoon sugar

  5. 2 teaspoons salt

  6. 1 1/2 tablespoons flour

  7. 2 tablespoons butter

  8. 1 bay leaf

Instructions Jump to Ingredients ↑

  1. Instructions Rub the contents of a quart can of tomatoes through a colander. Boil together the celery, water, strained tomato, bay leaf, sugar and salt. When celery is tender, bind the ingredients by rubbing the flour and butter together and pouring over it a little at a time, some of the warm--not scalding--soup. When thoroughly blended, stir into the remainder of the soup, and cook. Boil gently for five minutes. Remove the bay leaf; add sufficient water to make one and one-half quarts soup.


Send feedback