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

Danish Celery Soup II

Serves 6
• 1 bunch celery
• 4 tbsp butter
• 4 tbsp flour
• 2 cup water
• 6 cups vegetable stock
• ½ tsp salt
• ¼ tsp white pepper
• 1 egg yolk
• ½ cup peas
• ½ cup sherry
1. Cook celery in the boiling water until soft. Drain and save liquid. Put celery through a sieve.
2. Melt the butter, stir in flour, add celery, water in which it was cooked and stock, stirring until smooth. Add salt and pepper.
3. Beat egg yolk and add with the peas. Boil 3 minutes.
4. Turn off heat. Add sherry and stir well to blend.
5. Serve hot.

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