Celery is one of the ultimate super-foods and you can use it to make countless dishes extra-healthy, including your soup. If you still haven’t discovered the magic of celery soup, it’s time to give it a shot, and these three tips will help you make it super-tasty.
Your celery soup will be just as tasty as the celery you’re using in it—so choose wisely. Go with celery with bright, pale-green leaves and tightly packed stalks because they indicate freshness, and try to use the leaves whenever possible because they’re packed with flavor.
Avoid Stringy Celery
One of the biggest problems you’ll face when making this soup is stringy celery. You can try to avoid it by opting for tender celery stalks, closer to the middle of the head. This trick won’t always work and you’ll have to pass your puréed celery through a fine-mesh sieve to get rid of the strings.
If you’re not planning to eat your celery soup right away, make sure to store it properly so it wouldn’t go to waste. An airtight container should do the trick and you can refrigerate it for up to a week this way, but freezing it for up to six months is also an option.