French Fridays with Dorie: Celery-Celery Soup

Celery-Celery Soup Dorie Greenspan

“I’m doing the Friday recipe today!”

“Cool.  What is it?”

“It’s soup.  A celery root and green celery soup. But it has apples in it.”


“I can go the criollo route and do it with garlic and sofrito and cilantro if you want.”

“Whatever way you choose is fine.  But the recipe says it has apples you should probably make it as it is written.”

“Yeah… I guess.”

And that’s how I ended up cooking the recipe, exactly as written.  Two Fuji apples joined a mountain of onions, a couple of stalks of celery, and chunks of the root vegetable we call apio, which translates to celery.

Celery-Celery soup with apple ingredients

Yellow celery root chunks in the front…

celery root celery-celery soup

The plant we call apio/celery root in the Caribbean

Being the word nerd that I am….  if the celery root meant for the recipe the same as the celeriac – the rounder beige bulb with greenish tint…


Picture courtesy of WikiMedia Commons

… then what is that knobby vegetable I’ve been calling apio most of my adult life?  I spent over an hour poring over images of edible apiaceae, the scientific name for all edible celery related plants.  The anxious look in my face after every scroll and click asked “are you my mother apio?”  Turns out the closest relative or approximation to the knobby, yellow root is South American arracacha.  The ancestors of the Tainos, the native Puerto Ricans and Dominicans back in the fourteenth century,  emigrated from northern South America.  It makes sense they brought seeds with them.  Most of the countries in the Caribbean basin still call this root apio or cepa de apio, making it easier to find kindred spirits trying to figure out which one is the right tuber.  Or in my case, the identity of our weird but delicious celery root.

Back to our regularly scheduled programming – aka, the celery-celery soup.

The celery root sunk to the bottom of the Dutch oven

celery-celery soup arracacha

I served the soup the day on the first day with the lazy person’s green onion coulis (basically green onions pureed with olive oil), sour cream, and hot sauce. We had the leftovers with open faced pot roast sandwiches.  I have to admit I wasn’t crazy about this one.  Between the apples and the creamy, yellow tubers I felt I was eating warm applesauce. That’s not necessarily a bad thing… I just would have enjoyed a savory soup more.   One more off the list, though!

French Fridays with Dorie is an online cooking group celebrating four years of cooking and talking our way through Dorie Greenspan’s Around My French Table.  To see what everyone else thought about the Celery Celery Soup, click here!

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Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

17 Responses to “French Fridays with Dorie: Celery-Celery Soup”

  1. October 3, 2014 at 12:31 pm #

    Sorry that you did not enjoy this… your photos of the two tubers are amazing information, both of which are not available in my neck of the woods! ;( But parsnip worked wonders in my soup, delish!

  2. October 3, 2014 at 2:05 pm #

    Sorry that you did not care for the soup but it certainly looks delicious, and I love those serving

    • October 3, 2014 at 2:24 pm #

      Those are my everyday cereal bowls, Nana. Pier 1 open stock from six or seven years ago.

  3. Maria Aponte
    October 3, 2014 at 4:45 pm #

    Qué buena se ve! Ya me antojaste! 🙂

  4. October 3, 2014 at 5:25 pm #

    I love your presentation, Adriana! Even if it wasn’t a hit…it looks delicious! We actually enjoyed
    this one! It’s been cold and damp here, so it was nice to sit down to a bowl of hot soup!
    Happy Dorista Anniversary!! A highlight for me was meeting you and our fellow Doristas in Seattle!

  5. October 3, 2014 at 9:26 pm #

    Wow, great images of celeriac –

    I made the Friday this week too – barely.

    Happy Dorista Anniversary – so glad to have joined this group almost 4 years ago:)

    • October 3, 2014 at 9:28 pm #

      Wikimedia Commons is my friend when I need ‘stock’ pictures. That celeriac picture was a great find.

  6. October 3, 2014 at 9:28 pm #

    That is one ugly root. I ended up liking it a lot, so I’m sorry to hear you didn’t enjoy the soup. On to the next recipe. We’re in the home stretch.

  7. October 4, 2014 at 9:31 am #

    Aw that’s too bad 🙁 The celery root Dorie is referring to is, indeed, celeriac (not the yellow root). Maybe make it with that if you can find it sometime – it is more earthy and cut the sweetness of the apples nicely! I think parsnips would work here too!

  8. Mary Hirsch
    October 4, 2014 at 11:14 am #

    It is so great to have you back here with us, Adriana, and I appreciate the historical information about the celeriac. I must agree with Mardi that your apio is probably not derived directly from celery root. My nature study group, five of us who are volunteer forest rangers, are actually using Deborah Madison’s Vegetable Literacy cookbook to source plants and learn more about them. So, your Post will be something I’ll share with all of them and get back to you. Thanks for your nice e-mail. My kids have been here visiting for a week so I’m tardy with my responses but hope to catch up this week. Again, glad to see your presence on the FFWD Link.

  9. October 4, 2014 at 4:04 pm #

    It wasn’t my favorite either. You got such a beautiful texture really terrific looking.

  10. October 4, 2014 at 4:05 pm #

    How interesting to hear of your different roots in PR! That was fun. And I have to say, your garnish is beautiful – I would never have thought of it, it sounds delicious, and I’m sure improved your soup. This wasn’t my favorite, but with the slightly spicy flavor from the celery root, it was pretty tasty.

  11. October 5, 2014 at 2:17 pm #

    Sorry you weren’t crazy about this one. Warm applesauce is a good characterization. Thanks for the little history lesson, I enjoyed it.

  12. October 5, 2014 at 9:57 pm #

    We’ve ALL missed you!!! So glad to see you post…even though this needed a bit of spicing up at your house. Bill wouldn’t even touch it…LOL.

  13. October 5, 2014 at 11:32 pm #

    Can you believe we’ve been at this for four years, now?

    I love that you researched the apio – that’s what I would have done, too. It’s too bad the apio wasn’t a good substitution for the celeriac. I thought it was a nice soup with just a hint of sweetness.

  14. October 7, 2014 at 7:42 am #

    I wasn’t crazy about this soup either – but it was good. Aren’t celery root/celeriac ugly?

  15. October 10, 2014 at 2:05 pm #

    Oh, those funky Puerto Rican vegetables 🙂

    Glad you are back cooking along – I was thinking of you the other day, I had a hankering for some tostones and wondered how Adriana would make them.

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