Celeriac soup (Knolselderroomsoep / Potage aux deux celeris) from The Taste of Belgium (page 83) by Ruth Van Waerebeek

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 whipping cream or heavy cream for milk, and dried thyme for thyme. See recipe for a variation. Can use the book's "Marie's chicken broth (Marie's kippenbouillon / Fond de volaille)" recipe.

  • sarahkalsbeek on January 08, 2022

    Lovely, lightly flavored. Like to serve these soups with lots of toppings options. This time are toppings were goldfish crackers, leftover shredded pork from another dinner, pickled red onions, extra parsley, toasted pumpkin seeds, green onion.

  • ashallen on December 13, 2019

    This is a nice soup with a gentle celery/celery root flavor. The celery flavor's definitely mellowed by the heavy cream - I might try substituting some milk/chicken stock for some of the cream next time to see if a bit more celery flavor comes through. Makes a generous quantity - I was glad I used an 8 quart pot. Freezes well.

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