this post was submitted on 15 Dec 2025
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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.)

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[–] SpaceNoodle@lemmy.world 88 points 1 day ago (6 children)

If the celery in soup is crunchy or even detectible as celery, the soup is being made wrong. It should melt into the dish along with the onions and garlic. The only part of the mirepoix/trinity that should possibly be detectable should be the bell pepper or carrot, and even then they should be very broken down and no longer have a distinct flavor by themselves.

[–] tjhowse@lemmy.world 30 points 1 day ago

Yep, exactly. If it's palpably in the dish then it wasn't chopped finely enough or cooked long enough.

[–] spongebue@lemmy.world 16 points 1 day ago (1 children)

And if it is done right it can add a dimension of flavor. Carrot and onion develop a bit of sweetness when cooked a while. Nothing inherently wrong with that, but it's not exactly what you're looking for in a bowl of chicken noodle. Celery, being disgusting when raw, doesn't do that and helps break that pattern up.

[–] sem@piefed.blahaj.zone 3 points 1 day ago (1 children)

Celery, being disgusting when raw[...]

You take that back!

[–] spongebue@lemmy.world 6 points 1 day ago (1 children)
[–] sem@piefed.blahaj.zone 5 points 1 day ago

Spiderman's pointing

[–] communism@lemmy.ml 12 points 1 day ago (4 children)

That's interesting... I like getting chunks of carrot and celery in my soups. I deliberately cut them large, about as large as you can get whilst fitting on a spoon, for that reason.

[–] Witchfire@lemmy.world 5 points 1 day ago

Carrots get sweet when boiled in a stew, it's lovely

[–] valek879@sh.itjust.works 4 points 1 day ago

I make my stock with different veggies than my soup. I'll do a mirepoix both times but when I'm making stock I dice everything and when I make the soup I want big chewable veggies.

[–] SpaceNoodle@lemmy.world 4 points 1 day ago (1 children)

Sounds like OP would hate your soup

I appreciate that large chunks are easy to avoid... but that taste lingers, ew.

[–] EbenezerScrew@lemmy.world 1 points 1 day ago

I 100% agree with your celery position.

[–] SatyrSack@quokk.au 8 points 1 day ago (3 children)

This post has nothing to do with texture. OP is complaining about the flavor of celery.

[–] SpaceNoodle@lemmy.world 20 points 1 day ago (1 children)

Yeah, and the flavor doesn't stand out if it breaks down all the way. Their mention of crunch was a clue that they encounter chunks of it, which I agree are nasty in soup.

It does to some people, me included

[–] Deconceptualist@leminal.space 1 points 1 day ago (1 children)

Thanks. I think my side note about water chestnuts is throwing people off? Maybe I shouldn't have mentioned that.

[–] hateisreality@lemmy.world 6 points 1 day ago (1 children)

Water chestnuts are delicious though...so crunchy too

[–] sem@piefed.blahaj.zone 3 points 1 day ago (1 children)

They don't taste like yummy celery though, they taste like water chestnuts. Which don't taste bad, it just doesn't taste like celery.

[–] hateisreality@lemmy.world 1 points 23 hours ago

Honestly they are usually in Asian foods Ive eaten and seem to only add crunch...but now I'm curious

[–] barkingspiders@infosec.pub 3 points 1 day ago

this is the way

[–] Deconceptualist@leminal.space 2 points 1 day ago* (last edited 1 day ago)

I hate the flavor so I still usually notice it even when it's totally broken down beyond mush.

Raw celery's crunchy texture is kinda nice but I agree that doesn't go with soup.