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Cream of Celery

A creamy soup made from celery broth, butter, flour, and milk, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Cream of Celery

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

Ingredients

Directions

Make the broth

  1. Stew tough bits of celery in water until flavored.

Make the soup

  1. In a pan, cook butter and flour together.

  2. Add 2 cups of cold celery broth and stir until thickened.

  3. Add another cup of broth and 1 cup of rich milk.

  4. Heat to boiling.

  5. Season with salt and pepper.

  6. Serve.

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.

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).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Celery + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together6,905 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Flour
Thickens the butter and broth into a smooth, body-rich base when cooked together.
Butter
Carries flavor and forms the roux with flour, adding richness to the soup.
Rich milk
Adds creaminess and a soft, smooth mouthfeel to the finished soup.
Celery broth
Provides the main celery flavor and liquid base of the soup.

The step that matters

Adding the cold broth to the roux. Adding liquid to a hot roux gradually and stirring keeps flour evenly dispersed, preventing lumps and giving a smooth, thickened texture.

Swap the celery

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

  1. Cinnamonfits better
  2. Nutmegfits better
  3. Cardamomfits better
  4. Celerythe original

Fit is the average pairing score against butter, flour, 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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