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Posted by on Aug 10, 2007 in International Soups, Non-vegetable Soups | 0 comments

Danish Celery Soup I

Serves 8
• 2 celery roots or celeriacs
• 4 cups boiling water
• salt
• 4 tbsp butter
• 4 tbsp flour
• 2 cups celery water
• 8 cups meat stock/bouillon
• 1 egg yolk
• ½ cup peas
• ¼ tsp white pepper
• 3/8 cup sherry
1. Cut each stalk in 4 parts. Cook in salted boiling water until soft. Drain, save water. Cut half celery in small pieces and save for soup tureen. Rub rest through a sieve.
2. Melt butter, stir in flour, add celery water and part of bouillon; salt to taste. Stir until thickened, add pureed celery; add remaining stock; bring to a boil (3-5 minutes).
3. Add beaten yolk mixed with 1 tbsp water. Add remaining ingredients and pour in tureen over celery.

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