Celery Soup
Ingredients
Directions
Prepare
Wash and blanch the celery pieces.
Cook the soup
Add the celery to 3 quarts of cleared stock.
Bring to a boil and skim off any foam.
Let the celery simmer until tender.
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
What each ingredient does
- Celery heads
- Softens as it simmers and releases its aromatic flavor into the stock.
- Cleared stock
- Forms the liquid base that carries flavor and cooks the celery through gentle simmering.
The step that matters
Skim off the foam after boiling. Foam rises as the stock heats and carries impurities that can cloud the broth and dull its flavor. Removing it early keeps the soup clear and clean-tasting.
“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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