Deconceptualist

Haha, right on. Cheers for a digital window outside our local bubbles, friend 🍻

I guess? My soup tastes like soup (according to my partner anyway) without any celery.

But she had a canned soup earlier today and she didn't notice the celery. I took one bite and noticed it immediately. So this may be at least half true.

That's the kind of answer I was looking for, thanks!

I wonder how much pectin is in peppers? I usually think of it coming from fruit and botanically those technically are.

As with many food things you can blame the french.

Been waiting for that answer lol

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.

But so are alliums? (garlic, leeks, shallots, etc) Those can be amazing in soup.

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

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

I just skip it when I make soup, and don't feel like anything is missing 🤷

Rhubarb is weird but I have nothing against it. I like fennel, cooked or not, seeds too.

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.

Cool, wish I could trade ya.