Cooking-ez.com

1,016 easy and fully explained recipes, with 12,356 photos and 77 videos

Celeriac soup with mustard

This delicious creamy soup is very quick to make.

76,2964.4/5 for 20 ratings

Last modified on: May 4^th 2012

For 6 people, you will need:

1 800 g celeriac
2 1 litre whole milk
3 1 tablespoon French mustard
4 salt
5 pepper
6 parsley (optional)
Total weight: 1,815 grams

Change for:

Measures:

How long does it take?

Time required

Preparation	Cooking	Start to finish
23 min.	20 min.	43 min.

Keeping:

A few days in the fridge in a sealed container.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1 - 20 min.

Celeriac soup with mustard : Photo of step #1

Peel and wash 800 g celeriac, cut into small pieces...

Stage 2

Celeriac soup with mustard : Photo of step #2

... putting them as you go into a saucepan containing 1 litre whole milk, so that they do not have time to turn brown once peeled.

Stage 3 - 20 min.

Celeriac soup with mustard : Photo of step #3

Salt and pepper, then put the pan on medium heat.

Bring to the boil, then turn down the heat and cook until the pieces of celeriac are tender.

Do keep an eye on the pan during cooking, as milk tends to boil over easily.

Stage 4 - 3 min.

Celeriac soup with mustard : Photo of step #4

When the celeriac is well cooked, add 1 tablespoon French mustard and blend until the soup is smooth and creamy.

Stage 5

Celeriac soup with mustard : Photo of step #5

Serve with a few parsley or chervil leaves scattered on the top.

Remarks

The weight of celeriac given is just for guidance. You don't need to use that exact weight. One large celeriac will do, or 2 small ones.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 6 people : 18.66 €
Per person : 3.11 €

Note : These prices are only approximate

Change currency:

Source

Based on a recipe by Alain Passard.

More recipes?

This recipe uses (among others)

	Whole milk: You can get more informations, or check-out other recipes which use it, for example: Rice pudding with fruit and nuts, Creamy plum and pear clafoutis, Pistachio ice cream, Gâteau Basque , Coconut-vanilla cream for Elsa , ... All
	Celeriac: You can check-out other recipes which use it, like for example: Potimarron and celeriac autumn soup, Normandy seafood stew, Rémoulette of celeriac, Vegetable tartare, Celeriac Rémoulade , ... All
	French mustard: You can check-out other recipes which use it, like for example: Fine multi-tomato tart, Endive and walnut salad, Pan-fried scallops and chanterelles with Noilly Prat sauce, Lemon Mayonnaise, Crispy smoked salmon and herb rolls, ... All
	Salt: You can get more informations, or check-out other recipes which use it, for example: Oven omelette, Eggs "en cocotte" with spinach, "Land and sea" kebabs, Avocado with gravlax, Sesame fried scampi, ... All

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your email 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.