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.)

  • AFK BRB Chocolate (CA version)@lemmy.ca
    15·
    2 days ago

    I don’t care for crunch in soup, but a like the celery flavor. I’ve added celery seeds to things I don’t want actual celery in. I’ll make stock with celery, onions, and carrots, and then strain them out.

    • Deconceptualist@leminal.spaceOP
      31·
      2 days ago

      I’m asking why it’s in so many canned soups and restaurant soups and even recipes. By all means make whatever you like at home.

      • Beacon@fedia.io
        8·
        2 days ago

        I don’t understand what you don’t understand. It’s in so many soups and recipes because people like it. Most people love chocolate, but there are a small number of people who hate it. Different people have different tastes. It could be genetic, it could be a bad association that built up in your formative years, or whatever.

        • Deconceptualist@leminal.spaceOP
          3·
          2 days ago

          If all it comes down to just a matter of taste, that’s fine I guess. But before this thread I don’t think I’d ever heard anyone say they like celery in a dish or seek it out or appreciate its flavor or anything.

          • sem@piefed.blahaj.zoneEnglish
            3·
            2 days ago

            This is the beauty of the Internet! And all of us on the other side can discover that some people like you don’t like celery in soup, which is an alien concept to many of us!

            Hooray mutual understanding! Thanks for posing the question.

      • Postmortal_Pop@lemmy.world
        5·
        2 days ago

        So the foundation of european soups is the combination of celery, carrot, and onion. These provide the base that most recipes are based on and are the only required ingredients in a vegetable broth outside of spices. As with many food things you can blame the french.