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Celeey Cream Soup

A creamy soup made from celery, onion, stock, flour, and cream.

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

Celeey Cream Soup

Ingredients

Directions

Prepare

  1. Wash the celery and cut it into pieces.

Make the soup

  1. Add the onion and simmer in the stock for 40 minutes.

  2. Make a thickening with the flour, pour it into the soup, and boil while stirring for 5 minutes.

  3. Strain the soup through a sieve.

Finish

  1. Return the soup to the saucepan, add the cream, and bring to a boil again.

  2. Season with salt and pepper to taste.

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 + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

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

  2. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Onion + flourtop 17% of all pairs
    Smell alikemoderate
    Cooked together32,460 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

White stock
Forms the liquid base that carries the celery flavour through the soup.
Celery
Provides the main flavour and body of the soup once simmered and strained.
Flour
Thickens the soup as it boils, giving it a smoother, heavier texture.
Cream
Adds richness and a silky mouthfeel to the finished soup.

The step that matters

Boiling the soup after adding the flour thickening. Flour only thickens fully when it is stirred and boiled, which swells its starch granules. Stirring prevents lumps, and the boil must be kept up for the full five minutes.

Swap the onion

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

  1. Spinachfits better
  2. Carrotfits better
  3. Turnipfits better
  4. Onionthe original

Fit is the average pairing score against celery, cream, flour, 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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