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.
7,109 5 4.6
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.

Back to top of page

Lasts posts
Sugar syrups
Sugar syrups
In cooking, and especially in pastry, we often use sugar syrups, a simple mixture of water and sugar in varying proportions. Here is a presentation of their differences. .
2,4034.2 January 17th 2023
The right bread knife
The right bread knife
We almost all have a bread knife in our kitchen, that is to say the knife we use almost exclusively to cut bread. Is this knife efficient, is it really the one you need? Here is some information to guide you in your choice. .
4,860 September 15th 2022
Parmesan cheese crusts
Parmesan cheese crusts
If you use Parmesan cheese (Parmigiano Reggiano) in your recipes, you may have already noticed: when you grate it, it becomes (very) difficult near the crust, especially if it is a slightly aged parmesan, as the cheese gets harder and harder. So we stop grating, leaving some crust on top, and a...
8,0114.6 September 14th 2022
The gelling agent in a cream
The gelling agent in a cream
If you start making a Bavarian cream for example, or any other that contains a gelling agent such as gelatin or agar-agar, you will sooner or later be confronted with the problem: How to properly incorporate this gelling agent into my cream? (and we will focus on gelatin).
7,1634.9 June 18th 2022
The preservation of bread
The preservation of bread
Eating fresh bread is always a delight, the crust crumbles deliciously, you take full advantage of the taste of your bread (80% of this taste is in the crust), it is a fleeting moment to enjoy. Who hasn't already eaten the crouton or croutons of his baguette, on the way back from the bakery? ...
8,2463 June 11th 2022
Other pages you may also like
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...
6,938 June 4th 2022
Parmesan cheese crusts
Parmesan cheese crusts
If you use Parmesan cheese (Parmigiano Reggiano) in your recipes, you may have already noticed: when you grate it, it becomes (very) difficult near the crust, especially if it is a slightly aged parmesan, as the cheese gets harder and harder. So we stop grating, leaving some crust on top, and a...
8,0114.6 September 14th 2022
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.
7,7444.7 May 14th 2022
The preservation of bread
The preservation of bread
Eating fresh bread is always a delight, the crust crumbles deliciously, you take full advantage of the taste of your bread (80% of this taste is in the crust), it is a fleeting moment to enjoy. Who hasn't already eaten the crouton or croutons of his baguette, on the way back from the bakery? ...
8,2463 June 11th 2022
The gelling agent in a cream
The gelling agent in a cream
If you start making a Bavarian cream for example, or any other that contains a gelling agent such as gelatin or agar-agar, you will sooner or later be confronted with the problem: How to properly incorporate this gelling agent into my cream? (and we will focus on gelatin).
7,1634.9 June 18th 2022
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