The Vegetarian Bistro: 250 Authentic French Regional Recipes
Purée of celery, celery leaves, and celery root (Purée de trois céleris)
Page 29
Cuisine: French | Course Type: Soups and Stews
(1 review)
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wester from Soesterberg, Utr
A very nice soup, simple and tasty. The children loved it too.
The recipe did say to first cook the vegetables "until tender", and then to add stock and then boil for a further 15 minutes "until tender", so the first one was probably a mistake. The times given were fine to make them tender after the further boiling.
Tweaks: used no flour, cream instead of milk, and chicken stock.
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