Skip to main content
Soup

Cream of Celery

A creamy celery soup made with celery, broth, milk, butter, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓
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

Make the broth

  1. Stew tough bits of celery in water until flavored.

Make the soup

  1. In a pan, cook butter and flour together.

  2. Add 2 cups of cold celery broth and stir until thickened.

  3. Mix in another cup of broth and 1 cup of rich milk.

  4. Heat to boiling, season with salt and pepper, and 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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Celery + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together6,905 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Celery broth
Forms the liquid base and carries the celery flavor through the soup.
Flour
Thickens the soup as its starch swells in the hot liquid.
Butter
Carries fat into the roux, mellowing the flour taste and helping it blend smoothly.
Rich milk
Adds creaminess and a smoother, fuller body to the soup.
Tough bits of celery
Release their flavor into the water during stewing to make the broth.

The step that matters

Adding the cold broth to the roux. Stir the cold broth in steadily and keep stirring as it heats. Starch granules disperse evenly when stirred, which prevents lumps and gives a smooth, evenly thickened soup.

Swap the celery

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

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

Fit is the average pairing score against butter, flour, 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.

You might also like

Indian Spiced Potato Soup with Tofu and SpinachIndian Spiced Potato Soup with Tofu and Spinach448 recipesClear Carrot and Bottle Gourd SoupClear Carrot and Bottle Gourd Soup65 recipesMock Bisque SoupMock Bisque Soup51 recipesCream of Asparagus SoupCream of Asparagus Soup42 recipes