Celery soup bourguignonne style
Celery and Époisses cheese flavors for this very simple soup recipe.
11K
Last modified on: January 22th 2023
Keywords for this recipe:For 4 people, you will need:
- 1
1 celeriac - 2
1 litre 500 ml whole milk - 3
200 g Époisses - 4
salt - 5
pepper - Total weight: 2,800 grams
How long will it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 23 min. | 10 min. | 33 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 15 min.
Prepare 1 celeriac in small pieces, and pour it into a large saucepan.
Stage 2 - 1 min.
Cover with 1 litre 500 ml whole milk.
Stage 3 - 10 min.
Add salt and cook over medium heat until the celery is tender (you can easily pierce it with the tip of a knife).
Be careful at the beginning of the boiling process, if the heat is too high, the milk will rise and may overflow very easily.
Be careful at the beginning of the boiling process, if the heat is too high, the milk will rise and may overflow very easily.
Stage 4 - 2 min.
Once the celery is tender, mix it all together.
Stage 5 - 3 min.
Add 200 g Époisses cut into strips.
Stage 6 - 2 min.
Blend a second time and check the seasoning.
Stage 7
Your soup is ready.
Remarks
Adjust the volume of milk to the size of your celery, it must be completely covered.
Keeping
Several days in the refrigerator, in a closed jar.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,789 Kcal or 7,490 Kj | 115 gr | 101 gr | 102 gr |
| 66 % | 33 % | 7 % | 11 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 64 Kcal or 268 Kj | 4 gr | 4 gr | 4 gr |
| 2 % | 1 % | <1 % | <1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 447 Kcal or 1,871 Kj | 29 gr | 25 gr | 26 gr |
| 17 % | 8 % | 2 % | 3 % |
How much will it cost?
- For 4 people : 9.08 €
- Per person : 2.27 €
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)
 | Whole milk: You can get more informations, or check-out other recipes which use it, for example: Coffee custard, Mint and chocolate cream, Celeriac and sesame soup, Far Normandy-Brittany, Gâteau Basque , ... All |
 | Époisses: You can check-out other recipes which use it, like for example: Melting Epoisses on toast , Crispy cheese parcels, Shallot confit tart, Two-cheese vegetable gratin, Bourguignon potatoes , ... All |
 | Celeriac: You can check-out other recipes which use it, like for example: Celeriac Rémoulade , Normandy seafood stew, Rémoulette of celeriac, How to prepare celeriac, Celeriac and sesame soup, ... All |
 | Pepper: You can get more informations, or check-out other recipes which use it, for example: Vegetable tian, Tzatziki, Cheese tart, Avocado with Sautéed Prawns , Avocado mayonnaise, ... All |
Other recipes you may also like
Tomato tatin
A savoury shortcrust pastry with Parmesan is used to cover tomatoes cooked in two stages, first in the pan, then in the oven. As for a classic tart tatin, the whole thing is then turned upside down.139K4.8 2 hours 35 min. December 5th 2010
Crunchy salad
Crunchy vegetables, pine nuts and rice with a rémoulade dressing.145K 14.6 36 min. April 3rd 2011
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.260K3.9 46 min. February 21th 2011
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.333K5 50 min. July 30th 2021
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...300K3.8 21 min. February 21th 2011
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-07-28)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 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.