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.

These vegetables are called “aromatics” because they give aroma to your soup. (You can brown them in butter, olive oil, bacon fat, or whatever sounds good to you.) The celery gives a very lovely flavor: it is related to parsley, fennel, and anise, and its flavor is somewhat reminiscent of all of them.

Finally, celery has antioxidant and anti-inflammatory properties and it has been shown to improve the integrity of the stomach lining, decrease risk of stomach ulcers (gastric ulcers), and improve control the levels of stomach secretions. Now that you know why celery is so great for you…

Why isn't my potato soup creamy? Most creamy soups require you to add dairy of some sort into it. If you're finding your soup is too thin adding milk, add in cream instead, or whole milk.

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.

Herbs: Celery can be seasoned with a variety of herbs such as parsley, thyme, rosemary, and dill. Spices: Celery can be paired with spices such as black pepper, paprika, and celery seed. Nuts: Celery can be paired with nuts such as almonds, cashews, and walnuts for added texture and flavour.

Use Inner Stalks and Leaves

The most tender and mild-tasting parts of celery are the inner stalks and leaves. The outer stalks and base tend to be tougher and more bitter. For a sweeter flavor, juice the inner 4-5 stalks and leaves of bunched celery.

Celery with peanut butter is a nutrient-rich snack. Celery and peanut butter are two minimally processed, nutrient-rich foods. As a result, combining the two results in a snack that's rich in fiber and protein.

What vegetables can you not put in soup? ›

Avoid bitter greens and members of the brassica family (kale, cabbage, Bok Choy). Other greens can be used in small quantities. Good in small quantities (no more than 1/5 of the stock ingredients). Foods in the Brassica family, such as kohlrabi, are too strong for stock/broth and can impart a bitter taste.

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.

You can also add some grated cheese. I would use a hard cheese like Parmigiano or Romano. Now just season to taste. With a simple soup like potato, I would stick to salt and pepper only.

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.

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.

Celery features fibrous strands along its length, and has a mild, herbal aroma. Its distinctive, slightly sweet flavor is indispensable in many savory dishes, and it is often sauteed with other aromatics like carrots and onions.

Celery, along with carrots and onions, is an aromatic vegetable - meaning it's used as a base for building flavor while cooking.

Once all the meat has been seared and transfered out of the pan, cook the vegetables. Reduce the heat to medium and warm another teaspoon of oil. Add the onions and celery, and cook until the onions are softened and translucent, 8-10 minutes.