Celeriac and parsley soup


Celeriac and parsley soup
A very simple but delicious soup, this may well win you over (if need be) to the flavour of celeriac, partnered here with parsley.
22K 5/5 based on 1 reviews
Grade this recipe:

Last modified on: March 9th 2022

Keywords for this recipe:
For 4 Celeriacs and parsley soup, you will need:

Times for this recipe
Preparation: 18 min.
Cooking: 16 min.
All in all: 34 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 10 min.
Celeriac and parsley soup
Peel 1 celeriac and cut into small pieces.

Stage 2 - 15 min.
Celeriac and parsley soup
Put in a large saucepan and add 1 kg whole milk, 1 Bouquet garni and salt.

Bring to the boil on medium heat, then turn the heat right down and leave to simmer, watching that the pan does not boil over.

Stage 3 - 1 min.
Celeriac and parsley soup
Meanwhile, bring a pan of salted water to the boil and plunge 1 bunch parsley into it for 30 seconds to blanch.

Stage 4 - 2 min.
Celeriac and parsley soup
Drain and cool under really cold running water.

Stage 5
Celeriac and parsley soup
Once the celeriac is soft...

Stage 6 - 3 min.
Celeriac and parsley soup
...take the pan off the heat and blend the contents.

Stage 7 - 3 min.
Celeriac and parsley soup
Add the parsley and blend again.

Stage 8
Celeriac and parsley soup
Check the seasoning, and your celeriac and parsley soup is ready.
Remarks
You can be generous with the parsley; it will only enhance the flavour and give a lovely green colour.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe60 20 %80 8 %40 6 %900 50 %3,760 50 %
Per 100 g2 1 %3 0 %1 0 %40 2 %180 2 %
Per piece10 5 %20 2 %9 1 %220 10 %940 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Celery, Milk
How much will it cost?
  • For 4 Celeriacs and parsley soup : 2.15 €
  • Per Celeriac and parsley soup : 0.54 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Spaghetti Bolognese
Spaghetti Bolognese
Spaghetti "bolognese" (after the town of Bologna, Italiy) is a well-known dish, but so often amounts to nothing more than pasta topped with minced meat in a plain tomato sauce. Here is a more traditional version, in which the sauce is made with tomatoes, herbs, red wine and - of course - meat.
September 29th 2022103K3.8 1 hour 19 min.
Toasted almond cake
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part.
July 5th 2016236K4.4 2 hours 2 min.
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
March 17th 2011358K4.3 1 hour 14 min.
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
February 21th 2011261K3.9 46 min.
Meringues
Meringues
A very simple recipe but which always impresses.
June 10th 2019387K4.5 4 hours 17 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
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.
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