Celery-Celery Soup

This week on French Fridays with Dorie we have stepped into Fall foods and made a soup, celery-celery soup (page 65).  I love the velvety texture of pureed soups so I was looking forward to this one.  When I bought the celery root, the produce guy said “making soup”?  I guess that is what it is most often used.

This soup includes celery stalks with leaves, onion, McIntosh apple, celery root, bay leaf, thyme and chicken broth.  Once everything has simmered and is soft enough to mash, it is pureed in a blender. Even though an immersion blender is easier I prefer using my regular blender to get the silky smoothness.  
I enjoyed this soup especially with addition of some heavy cream and croutons.  I think any soup needs crusty french bread as an accompaniment. My husband also liked it but made the comment that it tasted a little like applesauce.  I am not sure I want my soup to taste like applesauce.  
These recipes are part of an international cooking group working our way through Around My French Table by Dorie Greenspan.  To see what others did with this recipe go here.  
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12 Comments Add yours

  1. Nana says:

    Very pretty presentation. We enjoyed this and I am happy I cut the recipe in half, there was more then enough for the two of us.

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  2. Kathy says:

    We enjoyed this soup too! I loved the creamy subtle flavors, and the slight touch of sweetness given by the apple! Yours looks quite pretty!

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  3. Adriana says:

    Your husband and I thought alike! I should have added the curried apples or croutons to enjoy the sweeter side of the soup. Happy weekend!

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  4. Anonymous says:

    I liked this one too. I have the same feeling about blenders vs. immersion blenders. I can never get it as smooth as I like unless I use a blender.

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  5. Christy says:

    We liked this one too – I had to show our produce guy where the celery root was. I used the Vitamix and liked the consistency, and have to say it saved some time from my usual Immersion blender method.

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  6. Emily says:

    Yours look sooo enticing! I did not make the curried garnishes and now I wished that I did! But I enjoyed this soup nevertheless and with parsnip in place of celery root and used my DH's supersonic blender!

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  7. Anonymous says:

    I'm pretty sure I don't want my soup to taste like applesauce either. Mine didn't, but since I halved the recipe, so I probably had a bit more celery/celery root by proportion. Mine was quite good. Though I love your addition of cream to serve it. It looks absolutely fantastic!!

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  8. Liz Berg says:

    Leave it to our husbands to give an honest opinion! Adding some cream is a terrific idea 🙂

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  9. Anonymous says:

    I didn't find mine too sweet, but I think I may have put a little extra celeriac in proportion to the apples. I made the curried apples and thought the curry flavour made it just right. The croutons look beautiful too.

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  10. Diane, lovely presentation with the croutons and the swirl of cream. Nice touch indeed.

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  11. Cakelaw says:

    Sorry you weren't a fan. I thought this was OK, but I probably won't return to it.

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  12. Um no, I wouldn't want applesauce soup either :-)Crusty bread was a must with this!

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