Celery root soup (Knolselderroomsoep / Potage aux deux céleris) from Everybody Eats Well in Belgium Cookbook: 250 Recipes from a Rich Culinary Tradition by Ruth Van Waerebeek and Maria Robbins

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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 heavy cream for milk.

  • ashallen on December 05, 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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