Celery soup bourguignonne style
Celery and Époisses cheese flavors for this very simple soup recipe.
19 K
35 min.
Easy
4 people
5 IngredientsLast modified on: January 22th 2023
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
Change measures:
Times for this recipe
Preparation: 25 min.
Cooking: 10 min.
All in all: 35 min.
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 - 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 110 RDI=30 % | 100 RDI=7 % | 100 RDI=10 % | 1,790 RDI=70 % | 7,490 RDI: 70 % |
| Per 100 g | 4 RDI=1 % | 3 RDI=0 % | 3 RDI=0 % | 60 RDI=2 % | 270 RDI: 2 % |
| Per person | 30 RDI=8 % | 30 RDI=2 % | 30 RDI=3 % | 450 RDI=20 % | 1,870 RDI: 20 % |
How much will it cost?
- For 4 people : 9.10 €
- Per person : 2.30 €
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)
Whole milk
Like these other recipes: Gnocchi alla romana, Spinach and cauliflower with sesame béchamel sauce, Antoinette's caramelized apple cake, Savoury French toast, Celeriac and mushroom gratin, ... See them all 67
Époisses
Like these other recipes: Crispy cheese parcels, Shallot confit tart, Bourguignon potatoes , Melting Epoisses on toast , Two-cheese vegetable gratin, ... See them all 5
Celeriac
Like these other recipes: How to prepare celeriac, Celeriac and mushroom gratin, Celeriac Rémoulade , Potimarron and celeriac autumn soup, Celeriac and sesame soup, ... See them all 17
Salt
Like these other recipes: Croque-monsieur complet, Fish in white wine, Summery cheese on toast, Pork medallions with "full" turnips, Eggs with green asparagus and Parmesan cheese, ... See them all 653
Other recipes you may also like
The total turnip
The whole turnip goes into this recipe, in which ramekins are filled with both the root vegetable and its leaves.May 22th 2025319 K4.4 45 min.
"BN style" chocolate-filled biscuits
These are similar to the BN biscuits so well-known in France. They are a sandwich of chocolate filling between two layers of biscuit. Children adore them!March 21th 2011218 K 24.6 5 hours 15 min.
Sliced chicken with mushrooms and broccoli
Blanched broccoli sautéed quickly with thin slices of fried chicken.May 10th 2023162 K4.5 1 hour 4 min.
Brioche Tatin
For this filled brioche, the apples are cooked separately, as for a tart tatin (caramelized), then sandwiched between two circles of brioche dough.September 10th 201881 K3.7 3 hours 25 min.
Langoustine sabayon tart
For this recipe, the tart cases are made with sheets of filo pastry. These are filled with langoustines coated in a delicious lime-flavoured sabayon.July 2nd 201478 K3.8 1 hour 6 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)
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.