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.
dulceshome 
Your soup looks wonderful with the curried croutons, I am sorry I did not try them. When I
defrost the soup, I am going to give that a try.
It has been both enlightening in cooking and conversation. This is a very special group. Glad you enjoyed the soup.
Yeah, FFwD got me to use celery root, too…and enjoy it! I liked this soup, but my sister really raved about it. I think the extra day in the fridge made it even better. SO glad you joined this group way back when…I enjoy my virtual friendships so much!!!
The curried croutons sound great – I need to try them next time. I’m still working on the Gerard’s Mustard Tart – everyone raves about it and it hasn’t been made here yet. Hope you have a great weekend!
I’m glad that Teri talked you into this because it’s been great fun getting to know you, Candy. Happy Anniversary! And your summary of “old” technology was a amusing trip down memory lane. Sometimes I joke that my phone is more powerful that all the equipment we used to keep in a special air-conditioned computer room at the office. Except it’s not a joke, it’s true. Amazing.
You made the right choice with the curried croutons. They really pulled the flavors together. Try the curried apples some time too. I really did love this one.
Hope you have a great weekend.
Enjoyed your post and agree with you on the various different and unusual ingredients we got to use and love in our FFwD journey! Will remember the curried croutons and apples in future soups!
Dear Candy, next time I make this soup, I will go with the curried apples and croutons as well – but adding vegetable chips (from the leftover celeriac) is not bad either – whichever way served, this is a nice soup and you are right about it being a perfect appetizer. Your soup has a great color and I am delighted that most of us really enjoyed this recipe!
Have a wonderful Sunday!
Andrea
Thanks for the trip down memory lane. I agree that cooking with a group makes you try new things. I am looking forward to the final months. We liked this one too especially with the croutons.
It’s been a great four years – I’ve been lucky enough to meet Cher and Mardi and hope to meet more of you someday. So glad your friend brought you into the fold. I thought curry was a great choice for this and chose the curried apples. The crunch of the croutons would have been nice, too.
I regret not adding the curried croutons and apples. It looks like they were key to enjoying the soup. I know we’ll get to meet, Candy! Any chance work will bring you back to PR?
If you can believe it, I have never made Gerard’s Mustard Tart. It was one of the choices before I joined the group and I’ve just never gotten it made. I certainly have heard about it, however! I must heartily agree with everything you said about our group and the virtual world. I’ve come to care about many of my friends in the virtual world as I do my other friends. And, Candy, when you do meet some of our colleagues, you will be surprised how easy it is to just pick up the conversation. Your soup looked delicious. Everyone’s soup looked delicious. Bravo to you for making it when it was boiling hot outside.
Thanks Mary! If you have any nice tomatoes, that version of the tart is amazing! I haven’t made it again this summer, but maybe…(it’s still summer here, I’m afraid).
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Four years – wow; how time flies. I am very thankful for all the people I’ve met and the many experiences that have come along with being in the group.
I am going to be in Scottsdale next week (I think you are in Scottsdale?) – let me know if you want to try to meet up (I have a free evening while The Dude has a work appointment) – my e-mail is cherthedabbler at gmail dot com.