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CREAM OF CELERY AND TOMATO SOUP

'The Soup Book' by Louis P. Degouy
(Degouy was an apprentice of Escoffier and Chef at the Waldorf-Astoria for 30 years)


Wash 1 bunch of celery, the stalks scraped and chopped, the leaves finely chopped also.

Cook in a small amount of Chicken Stock, free of fat, until tender, and then rub through a fine-meshed wire sieve into a clean saucepan.

To this puree, add 2 tablespoons of tomato paste, blending thoroughly.

Keep hot over hot water, using a double boiler.

Scald 3 cups of sweet milk and 1 1/2 cups of sweet heavy cream with 1 bay leaf, 4 thin slices of onion, 1 whole clove, and 6 sprigs of fresh parsley.

Strain through a fine sieve, then add to the celery-tomato puree.

Season to taste with salt and white pepper and 1 scant teaspoon of paprika, and bring to a boil.

Remove from the fire, and let cool slightly.

Then beat in 4 fresh egg yolks, adding one at a time, beating well after each addition.

Return to the fire, bring to a boil, and let boil 2 or 3 minutes, stirring constantly.

Taste for seasoning, and serve in a heated soup tureen.

Pass a dish of fried well-drained Croutons.