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

FAQs

Do you cook celery before adding to soup? ›

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.

Celery is used in soups for the flavor. In a Western context, usually celery is chopped and either sweated or browned in the beginning, along with the carrot and onion. These vegetables are called “aromatics” because they give aroma to your soup.

Your potato soup is bland? 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.

Do not overcook celery, as it will become unappealingly limp. Visit the related links below for recipes using celery.

Cornstarch. 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. Then the slurry can be stirred into a simmering soup, a bit at a time to set the final consistency.

Adding umami-rich ingredients like tomato paste or a parmesan rind to the soup will add a deep, rich savoriness and body to the soup.

Cornstarch is not the only thickening agent you can use. Other alternatives include flour, arrowroot powder, instant mashed potatoes, or even pureed vegetables like cauliflower or cooked oats. Each of these options will add thickness to your soup while imparting its own unique taste and texture.

Roasted celery has a deeply savory sweetness that complements many flavors, from pomegranate seeds and date syrup to blue cheese and bacon. Learn how to make the most of this unassuming crisper-drawer staple.

When should I add celery to my soup? ›

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.

How do you make celery taste better? You can add tons of stuff to celery: salad dressing, peanut butter, cream cheese, etc.

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.

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.

It's possible that the variety of potatoes you used may have a firmer texture, even when fully cooked. For soups, it's generally recommended to use russet or Yukon Gold potatoes, as they tend to break down and become softer when cooked.

Add 1 1/2 cups diced celery to the butter. Ladle 1/2 cup of the simmering stock from the soup pot into the saute pan. Simmer on low for 5 or 6 minutes to soften the celery.

Things You Should Know. Bring a pot of water to a boil, then add celery and simmer for 10-15 minutes. In a frying pan, cover bite-size pieces of celery with water, cover the pan with a lid, and let steam on medium heat for 5-10 minutes.