This post marks the 4th anniversary of our group – French Fridays with Dorie. Over the past several years, we have been cooking, sharing, enjoying each others’ company and becoming friends. I’m not one of the lucky Doristas who have met other members in person, though I hope that I will one of these days. One of the best things about technology today is that we can often become friends with people around the country and around the world in a way that was difficult pre-1995 (to give you a snapshot, Compuserve was the only real email provider, DOS was still very much in use, 512mb was considered a LOT or RAM and there was no high-speed anything). So while I occasionally dislike technology, I also know that I wouldn’t be able to stay in touch at this level if we didn’t have it. That’s the good side.
My friend Teri got me involved in this project. She had been participating in a different group that was baking through Bread Baker’s Apprentice. She thought it would be fun to participate in this group too, and after she served Gerard’s Mustard Tart to us, I had to agree. Alas, Teri’s been busy with lots of other things, but I’m still grateful that she provided the push I needed to join this group.
While I would still say that this group of people is the primary reason for my continued participation; I also have to say that I’ve learned a lot of things, and have tried quite a few that I would never have without the project. Celery root is one of them. In fact, I have also learned to like regular celery much more as well. I like the celery root puree that we made earlier (and I’ve made since), but I also have also learned to love it roasted – it’s amazing paired with French lentils, with other roasted vegetables or not, hot or cold. So, while I didn’t know that this was on the top of my list of most exciting recipes (forgetting the part that it was 100 degrees when I made this – if I waited until the timing was right, lots of things wouldn’t get done!), I wanted to make it and try it out. Spoiler alert: it’s pretty delicious.
This is a simple mixture of vegetables tossed with a little butter and softened. Then vegetable broth along with fresh thyme and bay leaf are added. All of this gets simmered until the celery root is soft enough to mash with a spoon.
Once all of the vegetables are soft, the soup is either pureed with an immersion blender (my choice), or blended in a regular one, or pressed through a sieve. I imagine it could mean that it’s a silkier texture, but certainly not something I thought was necessary.
One of Dorie’s ideas is to serve this with some freshly-made, curry infused croutons. I thought that this sounded good, and to be honest, took advantage of someone else choosing that garnish as well.
Cubed bread, toasted in a mixture of butter and curry powder. This one happens to be a little sweet, which goes well with this sweet, slightly-spicy soup.
This was a surprisingly tasty soup. It would make a great starter, and was certainly nice as a light lunch. Maybe not gorgeous, but I loved the color that the croutons provided, a dressy finish to something simple.
I’m looking forward to the following months as we work through the final recipes in this book, and share our stories. If you’d like to see what others thought of this soup, you can find your links here.