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Celery Cream Soup

A creamy soup made with rice, milk, celery, stock, salt, and cayenne pepper.

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

Celery Cream Soup

Ingredients

Directions

  1. Boil the rice in the milk until it can pass through a sieve.

  2. Grate the white part of the celery and add it to the strained rice milk.

  3. Add the strong white stock and bring to a boil until the celery is tender.

  4. Season with salt and cayenne pepper, then 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. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Rice + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together2,169 recipes

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

  4. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Milk + celerytop 21% of all pairs
    Smell alikemoderate
    Cooked together3,491 recipes

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

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

What each ingredient does

Rice
Breaks down while boiling in milk, thickening the soup into a smooth body.
Milk
Forms the creamy base that the rice thickens and carries the celery flavour.
Celery
Provides the main vegetable flavour and, once cooked, the soup's fine texture.
Strong white stock
Adds savoury depth and body to the soup base.

The step that matters

Boil the rice until it passes through a sieve. Rice must be cooked long enough for its starch to soften and break down fully. Undercooked grains stay gritty and will not pass through the sieve, leaving the soup with a coarse, uneven texture.

Swap the celery

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

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

Fit is the average pairing score against rice, 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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