So-called “soup celery” – the dark green, thin-stalked, highly nutritious, perennial predecessor of the less-potent but more-manageable and transportable celery we see in supermarkets today – ranks ...

We suggest stocking your icebox with a few labeled and dated bags of celery in various sizes: smaller chopped stalks for juicing and minced or diced celery for soups and stews. You bet!

The large stalks can be cumbersome to process, so celery is an ingredient you may prefer to chop and proportion for recipes ...

2 teaspoons chopped herbs, such as parsley or chives, for garnish Cut celery stalks into diagonal slices about 1/4-inch wide. In large saucepan, bring chicken broth to a rolling boil over high ...