Long Cooked Celery Soup
4 servings
190 minutes
Long-cooked celery soup is an exquisite dish of French cuisine that captivates with its delicate flavor and depth of aroma. This soup, made by slow-roasting vegetables in the oven, reveals the full palette of celery flavors softened by the creaminess of sour cream. Bay leaves add subtle spicy notes, while a light saltiness from celery salt highlights the natural freshness of the ingredients. Historically, such soups were valued in French provinces for their warming effect and richness. It is perfect for a leisurely dinner on a cool evening, especially accompanied by crispy baguette and a glass of white wine.
1
Remove the outer fibers from the root celery. Cut into large pieces. Chop the onion. Place the vegetables in a pot (3.5 l capacity), pour in the broth, and add bay leaves. Season with salt and pepper. Bring to a boil over low heat. Cover and place in the oven for 3 hours.
- Celeriac: 570 g
- Onion: 1 piece
- Vegetable broth: 1.5 l
- Bay leaf: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
2
Remove the bay leaves, let it cool slightly, and blend with a mixer until smooth.
- Bay leaf: 3 pieces
3
Bring to a boil again over low heat. Taste to check if there's enough pepper and salt.
- Ground black pepper: to taste
- Salt: to taste
4
Serve the soup hot, seasoned with sour cream and adding celery salt and celery leaves.
- Sour cream: 2 tablespoons
