Prepare Celery for Vegetable Beef Soup

Video Transcript

Hi! Helen McMahon, here for Expert Village continuing with our soup preparation. Right now I have a nice stalk of celery; it’s a good firm one and every part is usable except the very end. I am just going to slice that bit off and add it to my compost pile and if you like, you can take the extreme end off and put that in your compost as well. I am going to slice this in half just because my cutting board is a little small and slice this once down the center in the upper part and then this part I am going to slice in, I think this will take 2 slices down, this will be thirds; always trying to keep in mind that you want your pieces to be as uniform as possible so they will cook evenly. Maybe this part at the bottom is a little thick so I am just going to slice that down in that way and again using the Chef’s knife and this is the Global Japanese Knife. Just cut that in quite uniform size pieces. Sort of interesting to cut this at an angle in case anybody is looking at their soup very thoroughly and they will say, Oh, that’s interesting, this is made with a nice angle instead of straight across. Now don’t forget that the leaves of the vegetables are very valuable too, nutritionally. So I am going to incorporate these nice leaves into the soup. It gives it a higher nutritional value and sort of interesting to see these leaves floating around there too. Although, some people like to wait till the end of the stew because the leaves will of course cook very very quickly. Now this is ready to go into our soup pot as well.

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