Today´s recipe for the French Fridays with Dorie group is „Celery-Celery Soup“, a lovely fresh dish, inspired by a recipe from the Paris bistro "Les Papilles". The soup pairs celery stalks as well as celeriac, hence the name of the soup.
Celeriac, is a large, knobbly root vegetable, the base of the stem of certain types of celery. It is from the celery family and tastes quite similar, but has a slightly nutty, milder and sweeter taste. To prepare celeriac, peel it like a potato, rinse and keep in acidulated water until ready to use to prevent it from discoloring. It can be roasted, boiled and mashed, steamed, made into soup or used to flavor stocks. And it is perfect for making vegetable chips.
For the soup, melt the butter in a large Dutch oven, add the celery, onions and apples, season with salt and pepper and cook for about five minutes. Add the celeriac cubes, bay leaf, and thyme. Add the hot homemade chicken or vegetable stock to the pot, cover with a lid and cook for thirty minutes. Pour the mixture into a blender and blitz until smooth. Pour the soup into a lovely vintage soup tureen and garnish with toppings of choice such as curried croutons (as per Dorie) or homemade crisp celeriac chips and crème fraîche as well as some fresh cress (as per myself).
This easy celery soup recipe is surprisingly elegant and was received very favorably by most of my devoted taste testers.
Because the vegetables are very slowly cooked, this soup has lots of lovely flavors. We really enjoyed the combination of the two types of celery as well as the addition of the two cooking apples to the soup - the celery stalks have a bright flavor, the celeriac added a bit of nutty flavor and the apples lend a bit of sweetness to the final dish. A little touch of thick crème fraîche and fresh, homemade crispy celery chips will not go amiss here. Celery was definitely the star of the show here.
To see how much the other members of the French Fridays with Dorie group enjoyed this recipe, please go here.
For copyright reasons, we do not publish the recipes from the book. But you can find the recipe for the “Celery-Celery Soup“ on page 65 in Dorie Greenspan´s cookbook "Around my French Table".