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.
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.
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.
Click here for Celery-Celery Soup with Curried Crouton Recipe
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.