Patricia Wells’ Double Celery Soup

Over the next several posts, I’m going to be sharing some of my favorite recipes. These are recipes that I don’t make that often but that I want to remember for special occasions. Sometimes when a favorite recipe is buried in a cookbook, it can be forgotten. So my reasons for sharing them on the blog are purely selfish — I just don’t want them to get lost or forgotten over time. But I hope you will enjoy them too.

This first recipe comes from Patricia Wells’ excellent cookbook Bistro CookingIt combines two ingredients I don’t cook with very often: celery and celery root. This unexpected combination make an absolutely delicious soup that can make an appearance at a dinner party or perk up someone who’s feeling under the weather.

This soup is most appropriate for winter or early spring, so apologies for posting out of season. As a light meal, serve it with crisp crackers and a green salad. It makes 6-8 servings, and leftovers can be frozen.

Double Celery Soup

  • 1 med. celery root (about 1 pound), peeled and diced
  • 10 celery ribs, cubed
  • 3 leeks, trimmed, rinsed and cut into thin rounds
  • 1 large sprig of thyme, 3 bay leaves and several sprigs of parsley, tied with a string
  • 2 quarts chicken stock
  • Salt and pepper
  • Handful of fresh chopped herbs for garnish

In a large saucepan, combine the celery root, celery, leeks and whole herbs. Add the stock and season gently. Bring to a simmer over medium-high. Simmer until the vegetables are soft, about 25 minutes. Sprinkle with the chopped herbs to serve.

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3 thoughts on “Patricia Wells’ Double Celery Soup

  1. queenjeanne 10 September 2012 at 3:53 pm

    I am going to try this. It sounds delicious.

  2. T 10 December 2012 at 8:16 pm

    Sounds good but what is a celery root? The base part at the bottom?

  3. Shannon 10 December 2012 at 8:25 pm

    No, it is a different vegetable which your grocery store may carry in winter. It I is also called celeriac.

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