Celery Pulp for Soup
Ingredients
Directions
Prepare
Wash the white celery thoroughly and cut it into pieces.
Cook and pulp
Place the celery pieces and trimmed roots in a large pot and cover with cold water.
Bring to a boil and cook for 30 minutes or until tender.
Drain off the water, reserving some of it.
Pass the celery through a rotary pulper.
Mix the resulting pulp with enough reserved water to make it easy to handle.
Can and process
While hot, place the mixture in No. 10 cans, cap them, tip, and process for 30 minutes at 240°F (115°C).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- White celery
- Forms the bulk of the soup, providing its body and flavour once pulped.
- Cold water
- Cooks the celery until tender and loosens the pulp so it is easy to handle.
The step that matters
Processing the sealed cans. Celery is a low-acid vegetable, so the sealed cans must be held at the full temperature for the full time. Shorter or cooler processing can leave heat-resistant spores alive, which is a safety risk.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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