First used as a medicinal plant and aphrodisiac, celery is appreciated today for its taste and diet.
Ingredients for 4 persons :
- 600 g of celery
- 1 onion
- 1 Granny Smith apple
- ½ lemon
- 10 cl of liquid cream
- 20 g butter
- 1 C. teaspoon of curry
- 1 large pinch of coarse salt
- 1.5 liters of water.
Celery velouté with curry, apple brunoise
Separate and then wash the stems of the celery. Using a peeler, remove the toughest outer fibers. Reserve a few leaves for decoration.
Chop the stems and leaves.
Peel and chop the onion.
In a Dutch oven, melt the butter before browning the onion. Add the chopped celery. Sprinkle with curry and mix well.
Pour in the water before adding salt to the preparation. Cook over medium heat for about 20 minutes.
During this time, peel the apple then cut it into small cubes or sticks. Lemon them to prevent them from oxidizing.
Mix the velouté. Pour in the cream then mix.
Serve the soup garnished with celery leaves, a hint of curry and apple pieces.
Celery, a wild Mediterranean ancestor
Celery, a vegetable that hasn't always been one!
A long time ago, on the shores of the saline marshes of the Mediterranean, a wild plant with poorly developed and fibrous stems, the acne, grew.
The Egyptians used its strong-flavored seeds as a seasoning. Until the Middle Ages, it was used as a decorative, medicinal or aphrodisiac plant.
After centuries of botanical selection, the ache gave birth, in 17th century Italy, to the celery we know today.
Cooked from the Renaissance
The white and aromatic ribs of celery, also called celery because of its shape, are first eaten as a condiment. It will take two centuries for celery to reach the rank of vegetable on French plates.
Today, a quarter of households buy it at least once a year. We appreciate its richness in calcium, fiber and vitamin C.
Be careful, its consumption should be limited in the event of a strict salt-free diet due to its high sodium content.
Visual credits: Celery branch 1: © Tim UR - stock.adobe.com Celery branch 2: © Kasia2003 - stock.adobe.com Celeriac cream soup: © Philippe Dufour / Interfel