Evening Republican, Volume 16, Number 304, Rensselaer, Jasper County, 23 December 1912 — Italian Celery Soup. [ARTICLE]

Italian Celery Soup.

Melt two rounding tablspoons of blitter in a saucepan; add a small onion sliced and two cups of celery cut fine. Cook together until beginning to t-m yellow, cover with water and cook the celery until soft Press through a sieve and add two cups of cream. Beat the yolks of two eggs with a tablespoonful of milk; add to the soup, carefully keeping it under the boiling point Serve the soup with croutons and grate a little Parmesan cheese over the top the very last thing before serving.