1. Wash and scrape the celery stalks, then cut into 1/2-inch (1.25 cm) pieces.
2. Place celery pieces in a medium saucepan and add 2 cups (475 ml) boiling water. Cook over medium heat for 15-20 minutes, until the celery is completely soft and yields easily when pressed with a spoon.
3. Pass the cooked celery and its liquid through a fine-mesh sieve or food mill, pressing firmly to extract all pulp. Discard the fibrous solids. Set the celery puree aside.
4. Scalding the milk (heating it just below a boil until small bubbles form around the edges, approximately 180°F / 82°C): combine the whole milk and onion slice in a separate saucepan over medium-low heat. Heat until steam rises and bubbles appear at the edges, 5-8 minutes. Remove and discard the onion slice.
5. Add the scalded milk to the celery puree and stir to combine.
6. Making a beurre manie (a binding paste of raw butter and flour worked together): in a small bowl, work the 3 tablespoons (45 g) butter and 1/4 cup (30 g) flour together with a fork until a smooth, uniform paste forms.
7. Return the celery-milk mixture to medium-low heat. Add the beurre manie paste in small pieces, whisking continuously after each addition. Cook, stirring constantly, for 5-8 minutes, until the soup thickens enough to coat the back of a spoon and no raw flour taste remains.
8. Season to taste with salt and pepper. Serve hot.
Your family has recipes like this too.
The handwritten cards, the dishes only grandma remembers — save them before they fade. Free to start.