Celeriest Celery-Potato Soup Recipe on Food52 (2024)

FAQs

Does celery make soup better? ›

i've made a celery soup with wild rice before and was amazed at the depth and earthiness that celery adds as a featured ingredient. I love how you did the celery drizzle with the celery leaves... I always end up discarding them, but now I'll think twice!

Try adding a little more salt. That's usually the answer to any issue of blandness, no matter the recipe in question. A basic Appalachian style potato soup uses only a handful of simple ingredients, leaning on milk and water and often bouillon to create the brothy soup base.

To thicken potato soup without creating lumps, you can use a roux made of equal parts butter and flour. Melt the butter in a separate pan, add the flour, and whisk until smooth. Slowly whisk the roux into the soup, and let it simmer until thickened.

Celery salt is good on buttered corn-on-the cob, green beans, in soups, in yogurt, sprinkled over eggs. It's great on things like macaroni salad, or egg salad, this shaved fennel salad, or this buttermilk farro salad.

Don't use celery if you have high or low thyroid levels or are taking medication for a thyroid disorder.

While certain vegetables can work just fine added directly to simmering soups and stews (say, carrots and celery), other vegetables (onions, garlic, and the like) will almost always need at least a brief sweat in a fat-based liquid before adding the remaining ingredients.

Cheese: I recommend a good sharp cheddar cheese here for maximum flavor. Greek yogurt or sour cream: To make the soup extra-creamy. Salt and pepper: Add in as much as you need at the end to season your soup well.

Dried herbs and seasonings: homemade seasoned salt, black pepper, Italian seasoning, and dried bay leaves lend flavor to the soup.

Add acidic ingredients.

Foods that have a great deal of acidity, like lemon juice, vinegar, white wine, and tomato puree, can help liven up the flavor of bland-tasting bone and other broths. "The acidity of these ingredients works to complement and enhance the broth's flavors, not mask it.

So what do you do if you've made the mistake of using starchy potatoes in your soup? One trick to make your potato soup a little less grainy is to add some form of dairy –- cream, milk, or even cheese. Because dairy is generally creamy in texture, that characteristic will carry over into your soup.

Will cream cheese thicken potato soup? ›

Cream cheese can be a delicious and tangy thickener for mashed potatoes so it stands to reason that it can also be used to add body to your favorite silky potato soup recipes — right? The answer is yes. It only works well if you do it carefully, though.

Cream, crème frâiche and sour cream add a luxuriously rich flavour and silky texture to soups, but you need to wait until the soup has cooled a little first, or they will curdle. Remove the soup from the heat and wait for a minute or two after it stops boiling, then stir in the creamy thickener of your choice.

But once those vegetables are exhausted, they're strained and switched out for a fresh set of thinly sliced celery and carrot. These are added for the final 4–5 minutes of cooking so that they're tender but nowhere near mushy. You get the sweet luxury of long-cooked vegetables and the freshness of crisp-tender ones.

Celery stalks often play a supporting (albeit crucial) role in comforting soups and holiday sides, but their sharp herbal flavor takes center stage in this cream of celery soup recipe. To coax the most flavor out of the veg, sauté the chopped celery with a potato and onion in plenty of butter until soft and tender.

The primary ingredient is table salt and the flavouring agent is ground seeds from celery or its relative lovage. It is also sometimes produced using dried celery or seed oleoresin.

Celery stalks often play a supporting (albeit crucial) role in comforting soups and holiday sides, but their sharp herbal flavor takes center stage in this cream of celery soup recipe. To coax the most flavor out of the veg, sauté the chopped celery with a potato and onion in plenty of butter until soft and tender.

Celery also is one of the holy trinity of vegetables, along with peppers and onions, found in traditional Cajun dishes, such as gumbo and jambalaya. Celery can enhance flavors and add texture to dishes, such as salads, soups and stews.

Mirepoix is an aromatic blend of ingredients made to bring flavors to foods like stews, soups, stocks, and broth. This trinity food is made by slowly cooking carrot, onion, and celery to “sweat” out the flavor and create a delicious base for other recipes to be built upon.

But once those vegetables are exhausted, they're strained and switched out for a fresh set of thinly sliced celery and carrot. These are added for the final 4–5 minutes of cooking so that they're tender but nowhere near mushy. You get the sweet luxury of long-cooked vegetables and the freshness of crisp-tender ones.