The blog of cooking-ez.com

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.
8,945 4.9/5 based on 17 reviews
Grade this page:

Last modified on: May 21th 2022

Keywords for this post:Celery rootSoupIngredientMilkMustardTahinehParsley
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
Clean your mixer easily
Clean your mixer easily
If you use a "bowl" or "blender" mixer, as opposed to a plunger, you've probably noticed that it's a bit of a hassle to clean it after use. And yet, with a simple trick, it can be done very quickly. See how here.
1,6495 June 26th 2024
Preserving egg yolks
Preserving egg yolks
If you're using only the egg whites in a recipe (such as meringues ), you'll need to store the yolks until you're ready to use them again. There's nothing very complicated about this in principle - all you have to do is chill them, but there are a few pitfalls to be avoided in practice.
2,1845 June 18th 2024
Preservative oil, an asset for taste
Preservative oil, an asset for taste
When you prepare a dish using an ingredient that has been preserved in fat, for example a springtime mixed salad with tuna in oil or sun-dried tomatoes, you're probably going to make a french dressing (vinaigrette) next. In that case, why not use the preserved oil from the tuna or tomatoes?
2,3175 June 5th 2024
Don't throw away disposable piping bags
Don't throw away disposable piping bags
Nowadays, it's fairly easy to find what professionals use as piping bags, i.e. disposable or "single-use" plastic ones. They're practical, functional and inexpensive, but disposable? That's debatable...
3,7095 May 28th 2024
Should asparagus really be cooked in bunches?
Should asparagus really be cooked in bunches?
You'll probably read recipes here and there explaining how to cook asparagus "en botte", i.e. in a small package (the famous "botte"). Is this really the right way to cook asparagus?
2,8545 May 22th 2024
Other pages you may also like
Candied fruits: don't get ripped off
Candied fruits: don't get ripped off
Do you like candied fruit? You might like to nibble a handful or add it to a recipe, like a classic fruit cake or delicious Italian specialities like panettone or sicilian epiphany pie.
54K 24.2 June 21th 2017
A few tips for effective kneading at home
A few tips for effective kneading at home
When you have to knead dough for bread or some other recipe, you may well use a food processor or the type of machine known as a stand mixer. The best-known brands are Kenwood and KitchenAid. They are useful tools, but here are a few tips to help you get the best out of them.
268K 23.7 June 23th 2021
Is it really necessary to cream egg yolks?
Is it really necessary to cream egg yolks?
Let’s try and answer a question that crops up in cookery and patisserie, even if it verges on the existential: do the egg yolks in a custard recipe really need to be beaten until pale, or not?
37K4.3 February 28th 2018
Too much sweet and savoury
Too much sweet and savoury
There is a food trend which is creeping in everywhere in France right now: mixing sweet with savoury. In some restaurants, it is becoming difficult to order a classic dish, like “roast veal” for instance, without being served fruits in the garnish or honey/conserves/syrup in the sauce or cooked...
23K4.5 November 3rd 2011
Different kinds of pastry and dough
Different kinds of pastry and dough
When cooking in general, and particularly in baking, we can make and use many different kinds of pastry and dough. All built on the same "base": flour - a powder to which we add fat, liquid or both to produce the dough which is then cooked. .
105K 14.0 November 6th 2012
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