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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