Cream of Celery Soup

Celery, a humble stalk often relegated to the side of a crudités platter or a supporting role in mirepoix, boasts a surprising history and nutritional profile. Did you know that celery was first cultivated in the Mediterranean and used for medicinal purposes before becoming a culinary staple? It's a fantastic source of vitamins K and C, as well as potassium and folate. Beyond its crisp texture and refreshing flavor, celery is also known for its anti-inflammatory and hydrating properties.

Today, we're taking a step back in time to explore a classic Cream of Celery Soup recipe from Hospitality, a cookbook published in 1922 and penned by Mary M. Wright. This particular recipe offers a glimpse into the culinary sensibilities of a century ago, promising a traditional take on a comforting classic.

This Cream of Celery Soup is elegant and subtly flavored. The cooking process begins with thoroughly washed celery stalks, broken into small pieces, and simmered slowly with onion, bay leaf, and a few peppercorns, and "a bit of mace" — a nod to the era's appreciation for nuanced spice. This slow simmer allows the celery to impart its essence fully into the liquid.

After simmering, the mixture is passed through a coarse sieve, yielding a delicate celery purée. This forms the heart of the soup. A thin, smooth sauce is then created from butter, flour, and heated milk, acting as the creamy base. Once this sauce is seasoned, the celery purée is incorporated, blending the distinct flavors. Finally, a cup of cream is added for a richer finish. A touch of sugar is also included, likely to balance the flavors and enhance the celery's natural sweetness.

The result is a velvety, comforting soup, perfect for serving with croutons or wafers, as suggested. It's a testament to simple, wholesome ingredients transformed into something more sophisticated, reflecting the "hospitality" that Mary M. Wright undoubtedly championed. This recipe isn't just about making soup, it's about savoring a piece of culinary history.

• 1 dozen stalks of celery
• ½ onion
• A bit of mace
• 2 cupfuls milk
• 1 tablespoonful butter
• 1 cupful cream
• 3 cupfuls of water
• A bay leaf
• 2 or 3 peppercorns
• Salt and pepper
• 1 tablespoonful flour
• ½ teaspoonful sugar

Wash the celery stalks thoroughly and break into small pieces, put over the fire with the water, onion and other spices, and let simmer very slowly for an hour. Then pass through a coarse sieve. Make a thin sauce with the flour, butter, and milk heated. When smooth, season, add the celery puree, and lastly stir in the cream. Blend all well together and serve in bouillon cups with croutons or wafers.