Celery can add unwanted bitterness to soup.
Celery, like coriander, cilantro, cabbage and Brussels sprouts, is one of a few foods that are especially egregious to so-called "super-tasters" who find these foods incredibly strong and unpleasant. Celery is not normally thought of as particularly offensive, so cooks preparing it often don't pay it much attention. There are, however, several ways to counterbalance the sometimes bitter taste of celery.
Instructions
1. Use young, green celery when preparing soup, cutting away the and eschewing the leaves entirely. The is much more bitter than the rest of the tender stalk. Remove the celery before serving.
2. Dilute the soup with water or a flavorful liquid, like chicken or vegetable stock. Most chicken stock contains celery, but it's pasteurized so no particular flavor should be overpowering.
3. Add sweetness to the soup to counteract the bitterness of celery. This can be achieved with a small amount of sugar, but it's also the reason carrots and onions are often added to chicken soup -- their natural sweetness balances celery.
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