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Soup

Cream of Celery

A creamy soup made with celery, onion, mace, milk, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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

Prepare the celery

  1. Boil the celery in 2 cups of water for 30 to 45 minutes.

  2. Mash the cooked celery in the water it was boiled in.

Make the soup

  1. In a separate pot, boil the mace, onion, and milk together.

  2. Mix the flour with 2 tablespoons of milk and cook for 10 minutes.

  3. Stir the mashed celery into the boiling milk mixture.

  4. Add the butter.

  5. Season with salt and pepper to taste.

  6. Strain the soup.

Serve

  1. Serve immediately, adding whipped cream if desired.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Celery + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Milk
Forms the creamy base of the soup and gives it body and mild sweetness.
Flour
Thickens the soup as it cooks, giving it a smooth, velvety body.
Butter
Adds fat for richer flavour and a smoother mouthfeel.
Celery
Provides the main flavour and, once mashed, the bulk of the soup's texture.

The step that matters

Cooking the flour mixture. Flour must be cooked long enough to lose its raw starchy taste and to fully thicken. Stirring it into the milk without cooking it properly can leave the soup pasty or floury.

Swap the mace

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

  1. Parsleyfits better
  2. Nutmegfits better
  3. Thymefits better
  4. Macethe original

Fit is the average pairing score against milk, flour, butter, celery, onion, pepper, cream. 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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