I had to wonder, how many recipes are floating around, written by amateurs, who are simply recycling already existing recipes? Give me some new information! Give me some hot tips! Tell me something I don't already know!
OK, as a food professional, maybe I'm expecting a bit much. But with the internet, we have the privilege (and also the detriment), of free publishing, by anybody who wants to post, whether they're qualified or not. There is no publishing house to review the quality or the accuracy of any of the information. We might be able to find anything, but anything is not necessarily valuable.
So I checked out the Cream of Celery Soup recipe today, thinking of how that recipe would not be one I'd really want to follow. At The New Deli, we've been trying to make a good Celery Soup for years, that had tons of flavor without the fibrous flecks of celery in it. Even when processed, the cooked celery doesn't puree exactly "smooth". We got to the point of pureeing, then straining- that really seems to help.
Also mentioned in the Delish recipe: Process the cooked potato as well. No mention of how potatoes have the potential of getting a over-starchy, glue-like consistency when over-processed. So I warn you here: Watch out for that! I personally would add the cooked potatoes last, pureeing just until smooth.
Oh, and another tip for flavor, when making Cream of Celery Soup: Add celery seed when cooking the celery; it will super-charge the soup with flavor. If you've made this soup a hundred times, like we have at The New Deli, you come up with a few extra tips! And then you post them, wondering... will anyone be able to find the good recipes, mixed in with all that other stuff?!
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