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 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.

Once the potatoes are nice and soft, stir in the cheddar cheese and Greek yogurt (or sour cream), salt, pepper and cooked bacon bits. Taste and season with extra salt and pepper, if needed.

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.

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.

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.

Celery is especially assertive, and it can give the both a bitter flavor if it's overused. Resourceful cooks can correct this error in several ways. Herbs are usually a better option, since many of them go well with chicken.

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.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

What can I add to potato soup for flavor without? ›

Use plenty of cream combined with milk, lots of cheddar cheese, garlic, ground black pepper, salt to taste, creamery butter and parsley. Don't forget the potatoes boiled than baked into the soup.

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

To serve it up, sprinkle on a little extra parsley before adding some of the grated cheese… And—you'd better believe it—some of the crispy bacon. You can also add sliced green onions, a dollop of sour cream—anything you want! This soup will warm your ever-loving heart and soul.

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.

Celery can be eaten raw or cooked. Celery brings texture and a mild flavor to salads, hors d'oeuvres, soups, stuffings, stews, and stock. It can be steamed, braised, or sautéed and served as a side dish. Celery tastes best when it comes to harvest in cool weather, late spring, or in autumn.

You should. Traditionally, a mirepoix is made: diced onion, carrot, celery. Cooked SLOWLY in a sauce pan until the start to sweat, over medium-low heat for 10 minutes or so, stirring often — then added to the soup.

Boiling celery is a simple yet effective method that allows the vegetable to soften and release its rich aroma into the soup.