Celery soup with potatoes, leeks, and rice (Potage Célestine) from Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck

  • celery
  • leeks
  • potatoes
  • milk
  • chicken stock
  • rice
  • herbs of your choice

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

Accompaniments: Croûtons

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 be hot or cold.

  • ashallen on September 24, 2021

    It's our first crisp and cool night in many months and I thought - soup! This was very good. It was fun to taste it as it went from right off the stove (meh), to seasoned with salt-pepper-sugar (pretty good), to mixed with butter and herbs (yum!). I also tried some with sour cream whisked in instead of butter but preferred the butter. I think part of the reason I thought "meh" when it first came off the stove is because I ended up with 11 cups instead of the stated yield of 8 cups - so I used too many leeks/potatoes and/or didn't cook off enough moisture. I chose the parsley option for the herbs but didn't have the dried tarragon which would have been nice but was fine without. This is also a great recipe for using up celery (3 cups) - something I'm always on the lookout for! Leftovers kept well for at least a couple of days.

  • Delys77 on November 13, 2011

    Perfect fall comfort food. Essentially a vichyssoise with a good dose of celery to add complexity. I didn't add all the potato water and it made for a thick soup bu that was ok. Very nice!

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