Soup, stew, gumbo, etc. Celery in soup isn’t especially about the texture of the floating slices – it adds subtle flavor.
Molly Bazs recipe for Classic Chicken Noodle Soup presents a solution to the conundrum: Instead of adding all of the vegetables at the beginning, she staggers it like a relay race. The first set of veg—a quartered onion plus roughly chopped carrots and celery—goes in at the beginning, their flavors seeping into the soup as the chicken cooks. Theyre cut into big pieces and act as part of the foundational stock.
But how can you apply this information if youre going off-recipe at home? First, if youre making stock from scratch, set aside some of the vegetables so that you can add texture and freshness to the final product. (A very different but just as good option? Blend up those stock veg! Thats what Carla Lalli Music does to give her Hammy Chickpea Soup a creamy—rather than brothy—consistency.)
You know how some people dread finding a raisin in their chocolate chip cookie or a Jerusalem artichoke on their plate of roasted fingerling potatoes? (Just me?) Well, I also dread encountering a chunk of cooked-to-death carrot bobbing in my bowl of soup, especially when I think it might be a gently yielding sweet potato.
Or, if youre just thinking about when to add what, consider approximately how long an ingredient takes to cook before you toss it in the pot. Potatoes, sweet potatoes, winter squash, kale/chard/broccoli rabe stems, broccoli stalks, cabbage—can get added early: They take a while to lose their bite. But quick-cooking things—asparagus, peas, thinly sliced carrots and celery, leaves, small florets—should be saved for the end.
Its the perennial soup problem: Vegetables infuse broth with great flavor (the sweetness of carrots, the sharpness of onions, the fresh vegetal quality of celery), but by the time the long-simmering soup is ready, theyre bland, bloated, and overcooked. Molded baby food.
Enhancing Your Soup with Perfectly Cooked Celery
Celery is a versatile and nutritious vegetable that can add depth and flavor to any soup. Whether you’re aiming for a comforting chicken noodle soup or a hearty vegetable stew, properly cooked celery can take your soup to the next level. In this article, we will explore different methods of cooking celery for soup, unlocking its true potential in every delicious spoonful.
Sautéing celery is a fantastic way to bring out its natural flavors while adding a delightful crispness to your soup. Here’s how you can do it:
- Start by washing and trimming the celery stalks.
- Cut the stalks into small, even pieces.
- In a pan, heat some olive oil or butter over medium heat.
- Add the celery pieces to the pan and sauté for a few minutes until they become slightly tender and golden.
- Now, you can add the sautéed celery to your soup base and let it simmer until all the flavors meld together.
Boiling celery is a simple yet effective method that allows the vegetable to soften and release its rich aroma into the soup. Here’s what you need to do:
- Begin by washing and chopping the celery into bite-sized pieces.
- Fill a pot with water and bring it to a boil.
- Add the celery to the boiling water and let it cook for a few minutes until it becomes tender.
- Drain the boiled celery and add it to your soup, allowing it to incorporate all the delicious flavors as it simmers.
If you’re looking for a deep, caramelized flavor to elevate the taste of your soup, roasting celery is the way to go. Here’s how to achieve this irresistible roasted goodness:
- Preheat your oven to 400°F (200°C).
- Wash and trim the celery stalks, then cut them into long, thin strips.
- Spread the celery strips on a baking sheet and drizzle them with olive oil. Season with salt, pepper, and any other desired herbs or spices.
- Bake the celery in the preheated oven for about 15-20 minutes or until it turns golden and slightly crispy.
- Take your roasted celery and add it to your soup, allowing its unique smoky flavor to infuse into the broth.
Now that you’ve learned different methods of cooking celery for soup, the possibilities are endless. Whether you prefer the crispness of sautéed celery, the tenderness of boiled celery, or the smoky richness of roasted celery, experimenting with these techniques will undoubtedly enhance the flavor of your soups. So go ahead, try them out, and embark on a savory culinary adventure! Share your thoughts and tips on how to cook celery for soup in the
Cream of Celery Soup | It’s Only Food w/ Chef John Politte
FAQ
Why is celery good for soup?
Can I skip celery in soup?
When should you add celery to soup?
Does celery really add flavor to soup?
Is homemade celery soup good?
This homemade celery soup is quite supremely satisfying. Whilst it is a creamy soup, we only pop a little bit of cream in there, so it doesn’t deliver too much in the way of calories or fat in each serving if that is something that concerns you. We make it smooth so it is just perfect for drinking from a mug, which the kids seem to love.
Is celery good for you?
Yes, it’s excellent. Celery has a very low amount of calories and is rich in water, fiber, vitamins, minerals and antioxidants that make it an ally for the health of the kidneys, intestines, and heart. In addition, it also improves digestion and prevents premature aging.
Can celery soup be made ahead?
Make Ahead: Celery soup can be made ahead and stored in the refrigerator for up to 2 days before serving. Reheat gently on the stovetop, adding a splash of broth or water if needed to adjust the consistency. For longer storage, freeze the soup as directed above. What Can We Do With Leftovers?
What is celery soup?
Our Celery Soup is a comforting and healthy dish that highlights celery’s unique, slightly peppery flavor. Fresh celery heads are simmered in a flavorful stock until tender, then blended into a smooth, vibrant soup. A roux is added for thickness and a dash of cream for richness, making the soup deliciously creamy yet light.