The blog of cooking-ez.com
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.
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.
7,834 17 4.9
Last modified on: May 21th 2022
Keywords for this post:Celery rootSoupIngredientMilkMustardTahinehParsleyCeleriac 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.
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.
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.
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)
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.
First, the celeriac
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
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)
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
How easy is it to chop herbs?
Whenever you have fresh herbs - parsley, chervil, coriander, mint, etc. - to incorporate into a recipe, we tell you to chop them up. In this case, "chopping" means separating the leaves from the stems, keeping only the leaves, and chopping them more or less finely. It's not very complicated,...1,1095 September 12th 2023
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.1,225 September 5th 2023
Cooking cauliflower
Dramatic observation: cauliflower when cooked has a bad reputation ("it doesn't smell good!" and the like), and yet it's an excellent vegetable, very Breton, that deserves to be treated well, to give the best of itself.1,5325 August 29th 2023
The 3 secrets of Parisian flan
A flan Parisien, or boulanger, is a simple yet delicious cake. A cream, a mixture of milk, eggs and sugar, is poured into a raw pastry base and baked in the oven until the pastry and cream are cooked. This is the simplest version of the recipe, probably the original one, but nowadays the cream...2,7775 July 21th 2023
Vitamin C against blackening
You've probably heard of this tip: to prevent fruit or vegetables from turning brown or black, simply add or sprinkle lemon juice over them. It's very effective, but why does lemon juice have this effect?2,023 15 July 14th 2023
Other pages you may also like
The right weight of pastry for a pie
Let's try to solve a thorny problem: How much dough will I need when I make my next pie? You're planning to make a pie, you're going to use your favourite mould or circle, but how much pastry will you need to fill it completely with a well spread pastry, without being too thin, or on the contrary...54K4.3 March 20th 2020
85 grams of eggs?
Some time ago, I already spoke to you about the difference between baking and pastry-making, I emphasized, among other things, the precision of pastry-making which requires grams, cm, degrees and minutes. That's why, on the one hand, you have baking and cooking, where a certain tolerance is...43K4.6 November 26th 2018
Cleaning endives
If you buy your endives elsewhere than in supermarkets, and in this case the best is of course from a market gardener, he or she is the one who planted and harvested them, in this case you will have endives full of earth or sand, depending on where they were grown, which is normal and reassuring, we...16K4.6 March 24th 2020
Fruits which can ruin your jelly
There are many ways of making a fruit mousse, but one of the simplest is to prepare a fruit jelly (basically a fresh fruit coulis with gelatine) and then mix this jelly before it sets completely with whipped cream. The result is perfect for filling a charlotte, for example. But do beware;...63K4.0 March 6th 2013
The return of the "Norman hole"
You maybe know the "trou normand", this old gastronomic custom typically French which consists in taking a (small) glass of calvados, generally between the last course and the dessert? It's something that seems a bit anachronistic nowadays, having a glass of an alcohol of more than 60° in the...6,5404.8 December 18th 2021
Post your comment or question
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.
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.