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Celery Soup

A soup made from celery, milk, water, meal, butter, pepper, and salt.

From an old cookbook · modernised transcription
By T. R. Allinson · From a historical cookbook (Project Gutenberg) · 6 ingredients
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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 ↓

Celery Soup

Ingredients

Directions

Prepare

  1. Cut the celery into pieces.

  2. Set it over the fire with 4 pint of water.

  3. Let it cook until quite tender.

Make the soup

  1. Rub it through a sieve.

  2. Return to the saucepan.

  3. Add pepper and salt to taste.

  4. Smooth the meal with part of the milk.

  5. Add the rest and thicken the soup.

  6. Boil it up for a few minutes before serving.

Nutrition, whole recipe (rough)

161Calories
8 gProtein
8 gFat
15 gCarbs

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Celery1 stalk (40g)6
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Waternot in our table0

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

By T. R. Allinson. Recipe from a historical cookbook (Project Gutenberg).

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.

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).

  2. Celery + milktop 21% of all pairs
    Smell alikemoderate
    Cooked together3,491 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

  3. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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 body of the soup once cooked and sieved.
Meal
Thickens the soup as it heats with the milk, giving it a smoother body.
Milk
Adds richness and softness, and helps the thickened soup feel creamy.

The step that matters

Smooth the meal with part of the milk. Starch lumps form if dry meal goes straight into hot liquid. Mixing it first with a little cold milk lets the starch disperse evenly so it thickens without clumping.

Swap the celery

How well each one fits the dish's main ingredients (milk, pepper):

  1. Cardamomfits better
  2. Cinnamonfits better
  3. Clovefits about as well
  4. Celerythe original

Fit is the average pairing score against milk, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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