Butternut and celery root soup (Velouté du courge butternut et céleri-rave) from The French Market Cookbook: Vegetarian Recipes from My Parisian Kitchen by Clotilde Dusoulier

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Garlic rosemary croutons (Croûtons à l'ail et au romarin)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ganga108 on May 28, 2023

    A great soup to use up butternut and celeriac, and I added the last of some jicama. Although Dusoulier says the sweetness of the veg needs to be managed, she only uses rosemary and onions for a very French soup. I always need a bit more flavour, so added some warming spices. A great soup, thick and velvety, for a day of consistent rain. The remainder is going in the freezer. The soup is fairly easy to make, but needed longer simmering than specified.

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