An old celery soup, which calls for sago, which I guess is little used these days.
2 heads of Celery
4 pints vegetable stock
1 pint of Milk
1 oz. Sago
Wash the celery thoroughly and cut it into pieces one inch long, put it into the boiling stock and boil for half an hour, then sprinkle in 1 oz of sago and stir until it is transparent.
Pour in the milk and bring to boiling point; it is then ready to serve.
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