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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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I don't know whose post I stole the celeriac soup idea from, but let
me just thank whoever it was. Oh, my gosh, this is good. Sautee an onion in butter. Peel a bulb of celeriac and cut it into chunks. Add to the onions with a quart of broth (I used veggie because I'm out of chicken) and some salt and pepper; add enough water to just cover the celeriac. Simmer 20-30 minutes until the celeriac is soft enough to mash with a fork. Blend with a stick blender (or however you blend your soup). It was good both with and without the heavy cream, of which I added a pint at the very end. Wow, simple and so delicious. Some of the recipes I saw said to strain it, but I didn't bother. If you wanted an utterly smooth soup you could, though. Serene -- Spin the auto-sig generator, and she says: "Sometimes you just need to look reality in the eye, and deny it." -- Garrison Keillor |
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It's a great soup. And you can use the same recipe for cauliflower,
asparagus, broccoli and celery. I like it on the thick side. I think restaurants thicken it with something other than flour, probably tapioca starch. It's thick but light that way. And I like it with small pieces of the host veggie. A really good soup and even good cold if you leave out the cream. Paul "Serene" > wrote in message ... > I don't know whose post I stole the celeriac soup idea from, but let > me just thank whoever it was. Oh, my gosh, this is good. Sautee an > onion in butter. Peel a bulb of celeriac and cut it into chunks. > Add to the onions with a quart of broth (I used veggie because I'm > out of chicken) and some salt and pepper; add enough water to just > cover the celeriac. Simmer 20-30 minutes until the celeriac is soft > enough to mash with a fork. Blend with a stick blender (or however > you blend your soup). > > It was good both with and without the heavy cream, of which I added > a pint at the very end. > > Wow, simple and so delicious. Some of the recipes I saw said to > strain it, but I didn't bother. If you wanted an utterly smooth > soup you could, though. > > Serene > -- > Spin the auto-sig generator, and she says: > > "Sometimes you just need to look reality in the eye, and deny > it." -- Garrison Keillor |
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