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But why celery and not some other vegetable? Because it's cheap?
It's an aromatic vegetable: https://www.thespruceeats.com/what-are-cooking-aromatics-5223792
But so are alliums? (garlic, leeks, shallots, etc) Those can be amazing in soup.
I think at some point you may need to admit that this post is essentially “I don’t like this thing, why does everyone else?” This is subjective and cultural, not logical. You don’t have anything objective against celery, you just think it ”tastes horrid.” You’re entitled to that opinion. But I don’t understand why you seem to struggle so much with the idea that others don’t share it. Personally I think garlic is absolute magic, but I can 100% accept that others may not like it the same way, and some may be violently repelled by it. 🤷♂️
That's true of a lot of things. My question is why it's so extraordinarily prevalent. Onions I understand as they are very dynamic. But I have a friend who hates onions 🤷
I don't. Simple as that. But then again maybe I'm stupid on this topic, which is why I posted in this community.
Totally agreed, garlic is awesome, but I know some people out there may hate it. And some like it but can't eat it due to IBS.
Because many people like it, even though you don't. When done right it's a relatively subtle flavor that mixes well with others.
Yes, and they're often used together.
Celery is cold tolerant and can be grown/harvested in winter, IIRC. That might also be a factor in why it's prevalent in soups?
You also use alliums and celery together to get a more complex and tasty flavor than either will give alone.
No, because it has a delightful flavour for soups. Eating celery is blah, but in soups its magic. My memory is failing me, but I could have sworn celery was a source of glutamate.
it's a source of nitrates.
The glutamine wiki says celery is a source.