It’s winter so I find myself eating more soups and stews. They can be so good on a cold day.
But IMO celery tastes horrible and only subtracts from the flavor of soup by covering up other flavors. Why is it such a common ingredient? Do people actually like enjoy or is it serving some other purpose?
(Yes I avoid it in other foods too. Not to go off topic but water chestnuts are a fantastic substitute if you like the crunch. Try them instead of celery next time you make stuffing.)
Celery is genuinely one of my favorite parts of soups that use them. I LOVE the flavor or celery, and it is even better when it picks up the rest of the flavors of the dish.
To answer yours and the other questions about “why this ingredient”, the answer is very simple. Some people like it.
If you don’t, then don’t use it, problem solved.
If “some people like it” then I would expect it in some soups. But it seems to be present in the vast majority of them, like to a disproportionate degree.
I mean, the reason is that it’s one of the main ingredients of mirepoix, and most people don’t find it offensive. It’s one of those background flavors that you don’t pick out, but is part of the typical base.
What I’m getting at is that if you don’t like it, just don’t use it. It’s there because whoever made it, decided to put it in.
Now, I’m sure there are all kinds of explanations about the enzymes, and the fiber and so on, but it’s soup, doesn’t have to be complicated. Just delicious :)
…celery has a flavor?
Yep. If you’ve ever tried Old Bay seasoning, it’s the dominant flavor in that. Apologies to the state of Maryland, but I find it foul.
Of course you could also just bite into a stalk, you’ll taste it.