"The best times you are going to have in life are at the dinner table and in bed." Old Italian saying. So relax, and enjoy the simple things!

Wednesday, October 1, 2014

Celery - Celery Soup #French Fridays with Dorie

Yum
Celery-Celery Soup- simplelivingeating.com


It is the time of year to give out the ugliest root vegetable award. Will it be parsnips, goatsbeard? The hands down winner every year is always celeriac or celery root. No vegetable is as knobby and gnarly. 


Celeriac: simplelivingeating.com


But once you peel and either boil or roast this giant bulb the flavor and texture is really delicious. They are great to add to mashed potatoes or as in this case soup.

Celery-Celery Soup- simplelivingeating.com

Reading through this recipe: 1 celery root, 2 apples, 2 onions, 3 celery stalks, a little thyme and a bay leaf... I wasn't excited. So I decided to roast the vegetables for 30 minutes at 425 degrees. I find that roasting really deepens the flavor of root vegetables and brings out their sweetness too. 

Celery-Celery Soup- simplelivingeating.com

When the vegetables were done, I added them to 4 cups of chicken stock (I like thick soup.) along with 1 bay leaf and a dash of dried thyme. 

After the whole thing came to a boil I pureed it in batches in the blender. (Remove the bay leaf before you do this.) I added a teaspoon of the apple liquor Calvados to brighten the soup. You could also add a little apple cider instead.

I love Dorie's suggestion of Curried Apples or Curried Croutons too. I did add a little sour cream which made the soup rich enough to be a satisfy meal with bread.(I just didn't have time to make either Bonne Idees) This Celery- Celery Soup was earthy and rich; perfect for one of our first REAL Fall days.




Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review. 




28 comments:

  1. Your version looks pretty. I didn't really care for this one - maybe I wasn't in the mood for a sweeter soup this week. If you think your celery root is ugly, wait until you see mine! :-)

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    1. You can really see goulish faces in the root if you look at it hard enough. Perfect for Halloween.

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  2. Like your roasting of the tuber first. No celery root in my location so made do with parsnip which was good! I enjoyed mine cold!

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    1. I think I might like this soup more with parsnips. Will have to try it.

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  3. Crème brûlée or eclairs would have been more festive, but the soup was pretty good. I agree with your
    description of ugly, I had a tough time trying to peel it. I like the idea of the calvados, I am sure it gave it a
    great kick.

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    1. Peeling was a nightmare, but wait until you make the Jerusalem artichokes... a peeling disaster.

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  4. Your soup looks perfect, Diane! Love how nice and thick it looks. I also like the idea of roasting the veggies! Happy “Dorista" Anniversary! It was so much fun meeting you, Betsy and Cher in the city! Doristas rule!

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    1. Thanks Kathy,
      I just prefer roasting to boiling. It tastes good and it is easier to monitor. Yes, it was wonderful meeting up in the city,,, all thanks to you. Will meet again.

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  5. Nice touches to make this soup your own. If you make this again, try the curried apples and croutons. They added a lot to the soup. I loved the whole package. BTW, I know what parsnips are, but what is the vegetable goatsbeard? I agree with Kathy. Our weekend in New York was so much fun, wasn't it?

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    1. Goatsbeard is pretty ugly, but it is suppose to be tasty. Take a look at on this page: http://herbs-treatandtaste.blogspot.com/2011/11/salsify-root-vegetable-from-purple.html

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  6. Great photos Diane! I love how yours almost looks like an apple sauce! Happy Dorista Anniversary!

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    1. Thanks Christy,
      The apple flavor was pretty balanced with the celery... I liked it.

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  7. First, I must know. How did you puree your soup? In a blender? I know you don't use an Immersion Blender. I agree, this is one not-very-beautiful vegetable but it does have character. Sometimes things are so unfortunately ugly that they are beautiful and interesting. I am roasting vegetables more and more because it does seem to bring out the flavor. In our River Cottage Veg cookbook, we just made a roasted vegetable frittata that was delicious. More effort but much more flavor. Your Calvados addition was a great one. Nice Post.

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    1. You are quite right after my shocking experience with the immerison blender I will not blend anything stringy, like celery with it. I used the regular blender in batches. I don't find the roasting to be more effort, boiling you have to watch and stir. Roasting I just set a timer and take it out when it's done, but it is truly the way to go with Fall and Winter vegetables.

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  8. I like your idea of the Calvados. I can imagine that it would add another little layer of flavor. I love roasted celery root, so that sounds like a good idea. I thought this was yummy too - I did add the croutons which were nice with this.

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    1. Since FFWD I have added liquor to soups often... I think the French are really on to something. I love the flavor.

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  9. Yeah, the ugly root scared Bill off big time. I think adding Calvados is a terrific idea.

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  10. Diane, celeriac is such a wonderful vegetable and roasting it in the oven will certainly enhance its inherent nutty and sweet flavors. Nice idea to add Calvados to your soup - must have added another layer of warm flavor!

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  11. Nope, not winning any beauty contests for sure. But it is tasty. I've never tried roasting it, not a bad idea for my standard roast veggie mix.

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  12. Wow those are some big celery roots. I found much smaller ones in the grocery store. We enjoyed this soup but I really enjoyed the croutons and heavy cream with it.

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  13. I like your ideas for roasting the vegetables and adding a little Calvados. I recommend trying the curried apples some time, too - it was just right as an addition.

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  14. I like the colour of your soup - it is similar to mine. A little Calvados would be a great addition.

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  15. I have never made celery soup but with the cold air on the way this would be perfect. Thank you for sharing with the Clever Chicks Blog Hop! I hope you’ll join us again next week!

    Cheers,
    Kathy Shea Mormino
    The Chicken Chick
    http://www.The-Chicken-Chick.com

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  16. Hi Diane,
    Roasting the vegetables really gives them a very special flavor and would add a depth to this delicious soup. Thanks so much for sharing your awesome post with Full Plate Thursday and have a great weekend!
    Hope to see you again real soon,
    Miz Helen

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  17. Great minds think alike - we roasted the vegetables (and fruit) for this as well. I think it makes a huge difference.

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  18. Delicious soup, thanks for sharing with Hearth and soul blog hop. pinning.

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  19. Wow--it is ugly! Celery root is not something I've ever seen. Seeing it in person must be a little shocking the first tie around. I agree about roasting root veggies--it's the way to go!

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  20. Looks incredible!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

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