French Celery Soup Recipe
This French celery soup recipe centers on celeriac, using a small number of well-chosen ingredients and gentle technique to build a smooth, savory soup with depth and balance. Apples quietly round out the flavor, while a restrained finish keeps the soup clean and rooted in traditional cooking. It’s a from-scratch winter soup that relies on careful handling rather than extra ingredients.
Servings 6 servings
Calories 95kcal
Ingredients
- 2 tablespoons olive oil extra virgin
- 3 stalks celery chopped
- 1 large yellow onion chopped
- 2 sweet apples peeled, cored, and cubed
- 16 oz celeriac peeled, and cubed
- 2 bay leaves
- 1/2 tablespoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 cups vegetable broth
- heavy cream optional, for garnish
- chopped fresh dill optional, for garnish
Instructions
- Soften the vegetables: Heat olive oil in a large pot and cook the celery, onion, and apples until semi-soft, but not browned.
- Add remaining ingredients: Stir in the celeriac, bay leaf, thyme, salt, pepper, and vegetable broth to build the soup base.
- Simmer to tender: Cook gently until the celeriac is fully tender and easily pierced with a knife.
- Remove bay leaf: Take out the bay leaf before blending so it doesn’t get caught in the blade.
- Blend until smooth: Use an immersion blender to blend the soup until smooth and cohesive.
- Finish and serve: Serve with a light swirl of heavy cream, a drizzle of olive oil, and chopped fresh dill.
Notes
- Peel the celeriac generously: Removing all of the thick outer skin prevents fibrous texture and keeps the soup tasting clean once blended.
- Keep the sauté gentle: Avoid browning the vegetables so the flavor stays mild and balanced rather than sharp or bitter.
- Simmer patiently: Fully softened celeriac blends smoothly and gives the soup its natural body without needing thickeners.
- Blend with intention: Blend only until the soup is smooth and cohesive so the texture stays clean and not overworked.
- Refresh the finish when reheating: Warm leftovers gently, then add a small drizzle of olive oil and fresh dill when serving.
Nutrition
Serving: 1cup | Calories: 95kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 816mg | Potassium: 320mg | Fiber: 2g | Sugar: 4g | Vitamin A: 439IU | Vitamin C: 9mg | Calcium: 53mg | Iron: 1mg
