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Celery and curry velouté

Celery and curry velouté

Appetizers

A Dutch-style purée: celeriac (celery root) cooked with onion, curry powder, and caraway seeds, in a broth with rosemary and sage, then blended and served…

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Recipe from JopkeB, Erik Baas, adapted by Recette de cuisine · · updated on

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The curry and caraway spices complement the sweetness of the celeriac. The fresh cheese, placed on top of each bowl, melts gently into the soup.

Ingredients and directions

  • Prep time20 min
  • Cook time30 min
  • Total50 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodsaucepan
  • Estimated cost$8.35 $2.09 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 14, 2026.
  • Vegetarian
  • Gluten-free

Ingredients

4 people
  • $0.41
  • $0.19
  • $0.64
  • $1.61
  • $2.22
  • $3.01
  • $0.27

Prices from US supermarkets for 4 of 7 ingredients; Belgian prices for the rest.

Directions

  1. Peel and chop the onions. ≈ 8 min
  2. Brown them in oil with curry powder and caraway seeds in a large pot, stirring occasionally. ≈ 3 min
  3. Chop the celery into slices, peel them, wash them, and then dice them. ≈ 8 min
  4. Add the celery and cook for 5 minutes, stirring occasionally.
  5. Pour the in the broth, add the herbs, bring to a boil, and simmer for 15 minutes over low heat.
  6. Chop the peppers, remove the rosemary sprigs, and blend. ≈ 4 min
  7. Serve each bowl with a spoonful of fresh cheese. ≈ 2 min

The bill

Celery and curry velouté

  • 2 onions$0.41
  • 3 tablespoons of vegetable oil$0.19
  • 1 tablespoon of curry powder$0.64
  • 1 celeriac (about 700-800g, peeled and diced)$1.61
  • 800 ml of broth$2.22
  • 2 tablespoons of finely chopped sage$3.01
  • pepper$0.27

Total$8.35

that's $2.09 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 2 onions
  • 3 tablespoons of vegetable oil
  • 1 tablespoon of curry powder
  • 1 tablespoon of ground caraway
  • 1 celeriac (about 700-800g, peeled and diced)
  • 800 ml of broth
  • 2 sprigs of rosemary
  • 2 tablespoons of finely chopped sage
  • pepper
  • 4 tablespoons of cream cheese

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