673 Purée de Céleri

Celery Soup

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Slice 750 g (1 lb 10 oz) celery and blanch in boiling water for a few moments; drain and stew together with 75 g ( oz) butter without colouring. Add litres (2⅝ pt or U.S. cups) White Bouillon and 350 g (13 oz) sliced potatoes for the thickening, bring to the boil and allow to simmer gently until cooked. Pass through a fine sieve, then through a fine strainer and finish at the last moment with 150 g (5 oz) butter.

This soup may also be made as a Cream or a Velouté.