Cream of Celery Soup

It's Only Food w/Chef John Politte

Cream of Celery Soup. Recipe is at https://www.itsonlyfood.biz/post/cream-of-celery-soup Thanks for watching!  ______________________________________________________________________________ FOR FANTASTIC RECIPES AND TO BROWSE MY GOURMET SEASONING SHOP, HEAD OVER TO  https://www.itsonlyfood.biz/shop  READ MY WEEKLY FOOD COLUMN “GIVE ME ONLY MY DAILY BREAD” https://www.patheos.com/blogs/givemeonly/author/jpolitte/  The Burnt Chef Project is a not-for-profit social enterprise operating with hospitality to challenge mental health stigma while creating a healthier, happier, hospitality profession. To learn more: http://www.theburntchefproject.com   TO GROW OR IMPROVE YOUR CHANNEL https://www.tubebuddy.com/pricing?a=itsonlyfood  CLICK HERE TO SEE ALL THE GEAR AND GOODIES I USE FOR THE SHOW https://www.amazon.com/shop/itsonlyfoodwchefjohnpolitte  STALK ME ON SOCIAL MEDIA http://linktr.ee/chefjohnpolitte   DISCLAIMER: This description contains affiliate links; if you click on one of the product links, I will receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!     Music from YouTube Audio Library “Soul Kitchen” by BADLUCK “Rabid” by ETHAN MEIXSELL “Brooklyn Cool” by MAGIC IN THE OTHER #celery  #soup #creamsoup

Transcript

00:00Well hey everybody and welcome back to It's Only Food with Chef John Palete.

00:04Today we are making cream of celery soup. Cue the music.

00:09🎵

00:27All right well you clicked on this video to have me show you how to make cream of celery soup.

00:32So let's head into the kitchen here and see what our ingredients list is.

00:36We're going to start out with about a quarter cup of butter,

00:41one small onion which we're going to dice up, two cups or about six ribs of some good quality

00:48celery. I did wash this off before. One large clove of garlic. We're going to mince that up.

00:55About a third of a cup of all-purpose unbleached flour. We're going to make our own chicken broth

01:00here with this base that we've got right here. One and a half cups of milk. You can add or

01:05subtract the amount of milk you want for the amount of creaminess that you would like in

01:09this soup. And then of course a little bit of salt and pepper to season it to taste.

01:15All right thanks a lot for watching. We're going to head in the kitchen and start making this

01:18awesome soup. All right I'm going to start out with our onion. We're just going to dice this up.

01:23We're not going to use a standard mirepoix that we normally do in this soup with our carrots,

01:28celery and onions. We're going to be just using our onions and of course the celery in there.

01:33And we're just going to throw a little chopped minced garlic in there as well. So we're not

01:37having the carrots or the parsley or anything in there. So what I'm doing as you can see is we're

01:43just going to dice this up really nice and then we're going to finish this. We'll finish this

01:48onion up and of course our garlic which I'm just going to cut very thin.

02:06Lay all these out and just

02:08mince it up.

02:20Add this to the bowl as well and we'll get our celery going here. Now the easiest way to do this

02:28depending on the size of the mince or the slice or the dice or whatever you want to do to this.

02:33Celery is you just cut it into long strips

02:40and then you're just going to have your dice just like this is the size I want for this

02:43equal to the size of the onions. But the best way to do it is to probably cut

02:48for people that are not really familiar with how to cut things I would rather you cut

02:53the celery in half like this into manageable stalks to get the cuts you want than to try to take

03:01and do the whole thing this way because then you get kind of an awkward cut because you're not in

03:07control of your knife. Then you see right there you've got the weird tips on it and things like

03:12that. You're not going to get a precise cut like you look for so your food's not uniform and it

03:16won't cook evenly and it also will look a little weird in your dish if you're going for a really

03:22nice look for your food. You want to make sure it's uniform. That's the whole point of the culinary

03:27world having all these different cuts and different sizes of cuts because you want to have

03:32your food to be uniform so it cooks evenly and it looks professional. So I'm going to go ahead and

03:38finish all this up and then we'll get over to the saucepan where we're going to start cooking up our

03:45soup. All right got our heat on to about medium high. I'm going to go ahead and put this butter in there

03:51and let that start to melt a little bit. All right butter is melted we're going to throw our veggies

03:58in there and get these started. Our garlic, our onions, and our celery. All the ingredients will be in a

04:08list in the description box below so if you want to make this at home someday

04:16you can feel free to go ahead and check that out. All right we're just going to sweat these down

04:20until that celery gets a little color on it and the onions get translucent and our garlic has

04:25perfumed all this. All right well we're almost there with the way we're sweating these down.

04:31You just got to make sure that when you're using celery and when you're making celery soup

04:36that that celery is going to be soft enough to the bite to where you're having a bowl of soup and

04:41you're not biting into hard chunks of celery. You want that to be soft and pleasing. You don't want

04:45it to be hard and something you have to chew when you're eating your cream soup. So I'm going to make

04:50sure these are soft enough before we head on to the next step. All right we're starting to

04:57get a little bit of color in this now. The celery, I'm going to check it out here.

05:07Not quite soft enough, kind of al dente if you want to use that word. We are getting color on

05:14the onions so this is why it's important to cut your vegetables uniform so they all cook the same

05:22at the same time so you don't have big pieces in there. But we're almost there. We're almost ready

05:28to go on to the next step. All right I'm going to turn the heat down just a little bit. Now we're

05:32going to add our flour to this and we're going to just sprinkle in a little bit at a time

05:38and get it mixed in there so the roux can cook as it goes. This is the Singer method.

05:47Again this is adding the flour to the cooking food instead of making a roux off to the side

05:54in your fat with equal parts flour and fat and then adding it to the soup. We're going ahead

05:59and we are just making the roux in our pot. So that is the Singer method as opposed to making a roux

06:07and adding it. So we're just going to let this roux cook.

06:12I've got the heat turned down to about medium now. We just want it to cook slowly, kind of get a brown

06:18little bit of a color to it. We'll just add the rest of it in there. You want it to kind of pull

06:26off the sides of the pot too without sticking. Then you know you've kind of got the desired

06:32amount of equal parts flour and equal parts fat.

06:40We're just going to let this get a little bit of color to it and we'll add the next step.

06:48All right we're going to add our milk to this, a cup and a half.

06:54Turn our heat up a little bit more up to about a medium high.

06:58And we're going to see this getting thick. I'm going to go ahead and get my container

07:01and I'm going to put a cup and a half of water in there. I didn't say that in the beginning but

07:07we're going to add chicken stock and this is the part of the process where we make the chicken

07:11stock from that base that I've got. So I've got the water. Now you don't need to actually make

07:18the stock. First of all let's see how thick this is getting. I'm going to turn the heat back down

07:24to medium. You can actually go ahead and put your base right in there. You don't need to make it

07:32into the water because we're going to add that water anyway. So I just go ahead and I just put

07:36this right into this glop that we've got here with our roux and our heavy cream, I'm sorry our milk.

07:46And then when we add our water

07:50it just kind of goes right into it. I'm going to switch out and use a whip in this right now.

08:06That is a culinary term I just made up too, glop. So if that's on a quiz someday you'll know who to

08:12give that attribution to. Chef Pauly, glop. Now I'm just going to add a little bit of pepper and

08:18salt to this. A little bit of salt. Let that sit and give this a taste.

08:35Oh that's good, that's good. All right everybody knows what we do right about now. And if you

08:41haven't watched before here is the process. I'm going to take this lovely soup, I'm going to put

08:45it into a bowl, we're going to take some awesome photos of it for social media, then we're going to

08:50put those pictures into a timeline of this video with some groovy music underneath it, and then

08:56we're going to come back and give it a taste. So enjoy the meal, I'll see you next time.

09:34All right here's that thick and luscious looking soup. This is velvety it seems like. We're going

09:39to go ahead and put the camera up on a tripod and we're going to give this a nice taste, tell you

09:45how it is. Okie doke, there is the soup. That is like I said, that is just velvety and smooth,

09:53thick, rich texture. Very hot. So I'm going to give this a taste and let you know how it is.

10:05Yeah that's, the sauce itself is awesome because it's just milk and chicken stock.

10:12Of course that's going to be good. The butter.

10:18You can taste that caramelization of those onions in there, the sweetness that's added to it by

10:22doing that. The celery is cooked. I would have cooked it a little bit longer because it's still

10:27got a little bit of crunch to it. That might be preferable to some people but I like to have it

10:31a little more cooked and softer to eat.

10:39Very good, very rich flavor. Celery, cream of celery soup I think is an overlooked soup that

10:43some people just don't really know about. That's why I decided to make the cream of celery soup

10:48for you today and show you how to make it. We did, we learned how to sweat our vegetables,

10:54we showed you how to do a dice with your knife, get some good knife cut skills, and also a

11:00singer method on how to thicken when it comes to using a roux as opposed to making the roux on the

11:04side. So I hope you enjoyed this video and I hope you learned something. Take care of yourself.

11:09Thanks a lot for watching. We'll see you next time right here on It's Only Food with Chef Jon

11:14Bye-bye.

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