Brown soup

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie B, Demonstration XII. En uges middage, s. 155 (falt i det fri)

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1
Make the base
Brown the butter and stir in the flour. Thin gradually with the stock.
2
Simmer and season
Simmer the soup for 15 minutes and skim. Add the sherry, cayenne pepper and the boiled celeriac, cut into strips.
3
About the celeriac
Boil the cleaned celeriac in as little boiling water as possible and use the cooking water in the soup. The stock for the soup comes from the Sunday roast bones.

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