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Celery Soup

A soup made from celery, stock, and cream, simmered and served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Celery Soup

Ingredients

Directions

Prepare the celery

  1. Cut the celery into 1-inch pieces.

  2. Boil the celery in water seasoned with salt and sugar until very tender.

  3. Remove the celery and pulp it through a sieve.

Make and serve the soup

  1. Add the pulp to the stock and let it stew slowly for 45 minutes.

  2. Stir in the cream and heat until very hot, but do not boil.

  3. Serve in a tureen.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Celery + creamtop 18% of all pairs
    Smell alikelow
    Cooked together3,863 recipes

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

  3. 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, once pulped, the body of the soup.
Stock
Forms the liquid base and carries the flavour of the soup.
Fresh cream
Adds richness and a smooth, velvety texture to the finished soup.

The step that matters

Stir in the cream and heat until very hot, but do not boil. Boiling cream can cause it to separate and turn grainy or oily, so it should be heated gently until hot and then kept below a simmer.

Swap the celery

How well each one fits the dish's main ingredients (sugar, cream):

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

Fit is the average pairing score against sugar, 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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