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.