Reviewed: Dec. 4, 2011

I wanted to love this recipe, and I actually thought it was quite good, but no one in my family was very enthusiastic about it. It smelled great simmering this afternoon. Used gluten-free French rolls as we have celiac family members, the underside disintegrated into the soup, but it made it kind of like a ribolitta. The taste of the celeriac was complimentary, but I don't think I would go the Cajun seasoning route again.

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Reviewer:

mainergirl

Reviewed: Nov. 22, 2011

I didn't enjoy this recipe. If I were to make it again, I would thinly slice the onions and celeraic, not chop them. I assumed they would dissolve more being chopped. Instead I had chunky, almost stew-like soup. Maybe increase the beef or vegetable broth to help with that.

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Reviewer:

Renee

Reviewed: Feb. 14, 2010

I really liked this soup! It was easy and delicious.

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6 users found this review helpful

Reviewer:

KathyinColumbus

Reviewed: Feb. 7, 2010

Wonderful. Didn't have red wine on hand but added a bit of vinegar and sugar. Also two small hot peppers to spice it up. Served with a chicken in buttery olive sauce, this made a heavenly Sunday lunch. Luckily here in my village in France we have a local farmer's market where celeriac is the single least expensive item per weight. Merci!

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6 users found this review helpful

Reviewer:

delicieux

Cooking Level: Expert

Home Town: Darien, Connecticut, USA

Living In: Paris, Île-De-France, France

Reviewed: Sep. 20, 2009

This is a nice soup and the celeriac adds a nice fresh flavour to it. The onions and celeriac need to be cooked for at least 30 minutes or longer to get them nice and golden.

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7 users found this review helpful

Reviewer:

RoseRover

Cooking Level: Intermediate

Reviewed: Nov. 15, 2008

This was great and not a lot of work. The garlic butter is a nice addition!

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5 users found this review helpful

Reviewer:

CakeLadyPHX

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

Reviewed: Mar. 16, 2008

My husband absolutely LOVED this soup! I had purchased some celeriac and came across this recipe by using the "ingredient search" function. What luck! This was an easy, tasty and unique approach to a classic soup. I was sceptical at first about adding red wine, but the flavor it added was rich and hearty. I didn't have any beef stock on hand, so I used 3 cups of chicken broth, 1 cup of water and 2 beef bullion cubes. It turned out fine, though perhaps a little salty. I'll try using beef broth (or just one bullion cube) next time. I used Gruyere to melt atop the soup, which melts nicely and isn't a strong as "Swiss" cheese.

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11 users found this review helpful

Reviewer:

mrs.g

Cooking Level: Intermediate

Reviewed: May 12, 2005

Recipe submitter popping in to say, fresh fennel would change the flavor quite a bit but would probably be a great addition. Might add to immune boosting too, same with anything in the onion/garlic family. Celery root is a big round ugly lumpy beige root, usually about the size of a grapefruit. It's a specialty veg, might have to ask your store to order. Can be kind of expensive -- I usually only buy it for holidays -- but it's a nice addition to soups and mashes.

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17 users found this review helpful

Reviewer:

Cassandra

Cooking Level: Expert

Home Town: Panama City, Florida, USA

Living In: Picayune, Mississippi, USA

Reviewed: Jan. 22, 2005

I love this soup and the celeriac really makes it something different! I use only beef broth and put fresh parsley in. I also cut the onions into long thin strips before sauteing which gives the soup a great texture! This has become my standard soup to make when someone's sick, since the garlic (I put a whole head in) and onions make great immune boosters!

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Reviewer:

CERAWALLACE

Cooking Level: Expert

Home Town: Chambersburg, Pennsylvania, USA

Living In: Northfield, Minnesota, USA

Reviewed: Aug. 8, 2004

This was good. Well seasoned. Unfortunately, I made a special trip to a grocery store 20 minutes away to buy celeriac and when I got home I found out it was fennel. Oh well. I was disappointed but made due. I just chopped some celery fine and added it with the onions. I don't know what celeriac would add to this soup because it was good without it. This was not too salty, not too winey, just right. You'll have to cook the onions a long time to get them right (about a half hour) but that's important. The roasted garlic butter was a great touch.

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15 users found this review helpful