Roasted Celery and Potato Soup | Tried and True Recipes (2024)

FAQs

What does celery do to soups? ›

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 has a very distinctive flavour and I think it's one of those things you probably either like a lot or not at all. As part of a soffritto or in a large salad or vegetable mix, it remains more subtle, adding just a touch of sweetness, especially once cooked; raw there's a slight bitterness to it.

Waxy varieties are ideal for creating a smooth texture, while starchy varieties work better for creating a dish that's light and fluffy. Russet potatoes, as a member of the starchy/floury potato family, are inherently grainy. Using them in soup will result in an unpleasant gritty texture.

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.

Because of its high water content, celery is best stored wet. While there are some dry storage methods, storing celery in the refrigerator—either in a container of water or wrapped in a damp towel—ensures it will stay crispy and fresh for the longest amount of time.

Celery, carrots, and any other additions are meant to enhance the taste of the chicken, adding depth and variety. However, too many vegetables may change the taste entirely, turning it into vegetable soup with a side of chicken. Don't use too many vegetables when making the soup -- three or four is the sweet spot.

The basic principles of soup-er soups and stew-pendous stews

All soups and stews must have three major components in order to be tasty: an undercurrent liquid, aromatics, and volumizing ingredients.

Celery does not need to be peeled. It naturally has a stringy, tough texture, so peeling does not make that much of a difference. However, you can certainly peel each rib if you want to remove some of the tough outer layer.

Cornstarch is a very effective thickener, and a little bit can go a long way. Add cornstarch to a small amount of cold water or other liquid (wine or stock) and whisk into a thick slurry.

Not Adding Acid. If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.

Why isn't my potato soup creamy? ›

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. Crisis averted.

Russets or all-purpose baking potatoes are high in starch and low in moisture. In soups, they will soak up the liquid and lose their shape. This makes them the ideal choice for making creamy soups or thickening a runny soup. Try using Russet potatoes to create the perfect Loaded Potato Soup.

Whether you prepare them baked or broiled, in soups or salads, potatoes are a great source of protein, fiber, and vitamins and minerals, providing several health benefits.

Carrots, onions, garlic, celery, peppers, mushrooms, and tomatoes are just some of the vegetables you can add to your bone broth to give it added flavor and nutritional value.

Celery is prized everywhere for its ability to add a tiny amount of bitterness to foods. Delicious food has a balance of all flavors: sweet, sour, salty, bitter and umami (protein). If celery was left out of your turkey stuffing, vegetable soup, or potato salad, you would really miss it.

You can thicken a sauce in many ways, depending upon the kind of sauce in question. You can add pureed carrots, cooked potatoes, or other vegetables (turnips, celery) and add the puree to the stew. You can add tomato paste or puree canned tomatoes. You could add a can of condensed soup without water.

The start: Your choice of vegetables will affect flavor, but even their age will sway flavor and texture. The classic components of the mirepoix — carrot, onion and celery — are rich in flavor molecules waiting to be unleashed.