Purée of celery, celery leaves, and celery root (Purée de trois céleris) from The Vegetarian Bistro: 250 Authentic French Regional Recipes by Marlena Spieler

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

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

  • Eat Your Books

    Can substitute chervil for tarragon.

  • wester on November 05, 2013

    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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