Celeriac soups and the 3rd ingredient


Celeriac soups and the 3rd ingredient
Do you like celeriac, a vegetable that is not always a big hit? If your answer is "no" or "not so much", it is perhaps that you have in mind the celery remoulade, the emblematic starter, with the eggs mimosa, of the bistrot kitchen.

It's very good, well if you like it of course, but it's a bit limited, and there's another aspect of celery that I'd like to talk about with you, and that is that it makes some pretty great soups.
10 K 4.9/5 (17 reviews)
Grade this page:
Keywords for this post:Celery rootSoupIngredientMilkMustardTahinehParsley
Last modified on: May 21th 2022
For this post: Comment Follow Send to a friend
Celeriac soups and the 3rd ingredient
The main advantage is that they all have the same base: we cook the celery cut in small pieces in milk, and when it is quite soft, we mix the whole thing and then we add a third thing, a third ingredient, which makes all the flavor of this declination, accompanying the celery base. It is very simple, easy to make, and delicious.

First, the celeriac

céleri entier céleri détaillé


It's very classic, you peel the vegetable, the skin is hard, thick and the bottom is generally quite earthy, so there is quite a lot of waste, at the end you have to keep only the flesh, very firm, white, of the celery, everything else goes (if possible) to the compost.
It would be a mistake to try to cook large pieces of celery, it will take longer and be very irregular, the time it takes for the heat to reach the heart. To do it right, you need to cut the large pieces obtained after peeling into small pieces, as regular as possible. Unfortunately, there is no trick to this, it is a bit long and tedious, but if you have a mandolin you will save time.

Then the cooking

cuisson du céleri


Put your small pieces of celery in a large saucepan, cover with whole milk, salt, pepper, nutmeg if you like, turn on the heat, not too high.
Let it cook at low temperature until the celery is very tender, a knife tip can easily go through it.

And finally the association


This is where the 3rd ingredient comes into play, it is there to accompany the celery, here are 3 examples:
- 2 tablespoons of mustard(recipe)
- 3 or 4 tablespoons of sesame puree or tahineh as shown in the photo(recipe)
- A good bunch of whole parsley (leaves and stems) that has been scalded for 1 minute and then refreshed under cold water(recipe)

There is still 1 minute of work, you add in the pan the 3rd ingredient that you have chosen, you mix until you obtain a very fluid soup, it is finished, it will be delicious.

As you can see, it's very simple, and there's nothing to stop you from imagining or trying your own 3rd ingredient: Cashew nuts, a little tomato paste, etc. etc. Let your imagination and your taste do the rest.

To sum up: By starting with a simple base, celery cut and cooked in milk, then adding a single third ingredient before blending carefully, you can obtain delicious and easy to prepare soups.

Lasts posts
Grilled bacon is much better in the oven
Grilled bacon is much better in the oven
Some recipes call for thin slices of bacon to be cooked and added to the recipe, or to prepare one of those delicious breakfasts known as "à l'Anglaise".
April 25th 20256275
The thermometer is your friend
The thermometer is your friend
There are many recipes or foods that require a (very) precise cooking temperature: foie gras, sugar for caramel, meats and fish, and not forgetting pastries. For these few examples, getting the cooking temperature wrong can spoil the whole recipe or dish: undercooked, it's no good or misses the...
April 10th 20251,4665
Travel cakes
Travel cakes
You may have come across the term "travel cakes" ("gateaux de voyage" in french) for certain pastries, so let's take a look at what they're all about.
January 27th 20252,995
The aromatic power of sugar
The aromatic power of sugar
In the kitchen, sugar doesn't just sweeten, it also has an exceptional ability to capture flavors. Combined with aromatic ingredients, such as citrus zest, it acts as a veritable sponge for aromas. By taking the time to let the sugar soak up the flavors, you can transform your desserts, making...
December 25th 20243,4255
The little trap of thick cream
The little trap of thick cream
When you need to add cream to a recipe, you might be wondering: thick (heavy) cream or liquid cream? In most cases, there's no big difference: you can use either. But there is one exception, and that's when the cream needs to be cooked, for a sauce for example, and here the difference between...
December 13th 20243,5585

Other pages you may also like
The delicious complexity of Jura wines
The delicious complexity of Jura wines
Do you know the wines of the Jura? Maybe not, it's a small appellation, 2000 hectares, with a production of wines that are both very atypical and very typical, even unique for some of them. Let me tell you a few words about it.
May 14th 202210 K4.9
The return of the vegetable grater
The return of the vegetable grater
If you are of a certain age (say +50) you may have known, when you were a kid, something that your grandmother had in her kitchen set, the vegetable grater. A kind of mill, to be turned by hand, and which with cutting discs of different sizes, allowed to grate a lot of vegetables, carrots first...
March 20th 202113 K4.6
In praise of the whetstone
In praise of the whetstone
Have you ever seen a butcher or a chef sharpen his knife before using it? Usually he uses a special tool, a long thin cylinder made of very hard metal. And in a smooth and elegant gesture, he very quickly passes the edge of the knife against the rifle, which makes a very characteristic noise,...
June 5th 20218,0554.8
Beans in primeur
Beans in primeur
As I write this, it is the beginning of the short season for fresh beans. If you've never made them before and you're just starting out (and that's a great idea) you'll find that it's a bit time consuming to prepare, you have to shell them once, remove the beans, scald them to remove the skin (and...
June 4th 202211 K
The softness of sandwich bread
The softness of sandwich bread
You're probably familiar with what's known in France as "pain de mie", a very white, molded and rather soft bread, widely used in cooking, particularly for croque-monsieur. Let's find out what it's all about.
September 5th 20239,4635
Post a comment or question
Posted by:
I am not a leaving thing

Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page