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Cream of Celery Soup

A soup made from celery, onion, milk, flour, butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Cream of Celery Soup

Why it works: Celery and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 16,012 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Cream of Celery Soup

Ingredients

Directions

Prepare

  1. Cut one bunch celery and one large onion into small pieces, then cook until tender.

Make the soup

  1. Put through a potato press.

  2. Add as much milk as you care to have soup.

  3. Thicken with flour.

  4. Season with salt, pepper, and butter.

Nutrition, whole recipe (rough)

12Calories
0 gProtein
0 gFat
3 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Celery1 stalk (40g)6
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from a historical cookbook (Internet Archive).

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. See the original page.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Celery
Provides the main flavour and, once pressed, the body of the soup.
Milk (in the method)
Adds liquid and creaminess, and sets the final thickness of the soup.
Flour (in the method)
Thickens the soup as its starch swells when heated in the liquid.

The step that matters

Thicken with flour. Flour thickens only when its starch is heated in liquid. Stir it in smoothly and keep the soup warm long enough for the starch to swell, or the soup will stay thin or turn lumpy.

“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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