Celery Soup
Ingredients
Directions
Prepare
Cut celery heads into 2‑inch pieces and chop the white part into small pieces.
Wash, blanch, and drain the celery.
Make the soup
Add the celery to 3 quarts of cleared stock.
Bring to a boil, skim the surface, and let the celery simmer until tender.
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
- Celery
- Provides the main vegetable flavor and body of the soup as it softens in the stock.
- Cleared stock
- Serves as the cooking liquid that carries the celery's flavor and makes up the soup.
The step that matters
Skim the surface after bringing to a boil. Foam and fine impurities rise to the surface as the stock heats. Skimming them off keeps the soup clear and free of bitter or cloudy residue.
“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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