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Celery Soup

A soup made with celery pieces simmered in clear gravy soup, optionally seasoned with salt, sugar, and celery seed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Celery and sugar are a kitchen classic. They rank in the top 33% of all ingredient pairs, and cooks put them together in 4,794 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Celery Soup

Ingredients

Directions

Prepare

  1. Split the celery into 2‑inch pieces and wash them well.

  2. Drain the celery on a sieve.

Make the soup

  1. In a gallon soup pot, combine the celery with 3 quarts of clear gravy soup.

  2. Stew for about 1 hour until the celery is tender.

  3. Skim off any scum that rises to the surface.

  4. Season with a little salt.

  5. If using celery seed, add ½ pint 30 minutes before the soup is done, along with ¼ teaspoon sugar.

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.

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 + sugartop 33% of all pairs
    Smell alikelow
    Cooked together4,794 recipes

    Shared aroma: guaiacol (smoky, sweet).

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 as it softens during stewing.
Clear gravy soup
Serves as the cooking liquid, carrying the celery's flavour into the broth.
Celery seed
Adds a concentrated celery aroma to the finished soup.

The step that matters

Skim off any scum that rises to the surface. Scum is coagulated protein and impurities released during simmering. Removing it keeps the broth clear and prevents a cloudy or bitter taste.

“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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