Bicoloured Celery and Beet Potage

Ease of preparation: Easy

Preparation time : 25 minutes
Cooking time: 1 hour and 30 minutes
Serves : 6


  • Beet Potage
    • 4 medium beets, cut in halves
    • 1 onion, chopped
    • 1 garlic glove, chopped
    • 1 tbsp (15 ml) of olive oil
    • 2 tbsp (30 ml) of cider vinegar
    • 2 cups (500 ml) vegetable broth
  • Celery Potage
    • 2 ½ cups (625 ml) of chopped celery
    • 1 garlic clove, chopped
    • 1 tbsp (15 ml) of olive oil
    • 1 cup (250 ml) white wine
    • 1 ½ cup (375 ml) of chicken broth
    • 2 cup (500 ml) of potatoes, cut in cubes
    • ½ tsp (2.5 ml) Provence herbs
    • ¼ cup (60 ml) of 35% cream


  1. Beet Potage
    1. Put the oven rack in the middle of the oven. Preheat the oven to 375 °F (190 °C).
    2. Put the beets in an aluminium foil and close the kiss. Cook in the oven for about 1 hour and 30 minutes or until tender. Prick the beets with the point of a knife to check the level of cooking. Let cool and peel.
    3. In a saucepan, tenderize the onion and garlic in the oil over medium for about 5 minutes. Deglaze with the vinegar. Add the broth and the beets. Bring to a boil and continue to cook for 5 minutes over medium heat. Sprinkle salt and pepper.
    4. Use a mixer to reduce all the ingredients to a smooth and homogenous purée. Adjust the seasoning. Reserve in a hot area.
  2. Celery Potage
    1. In the meantime, in a sauce pan, tenderize the celery and garlic in the oil over medium heat for about 3 minutes. Deglaze with the wine. Add the broth, potatoes and herbs. Bring to a boil and simmer over medium heat until all the vegetables are tender, about 20 minutes.
    2. Use a mixer to reduce the potage to a smooth and homogeneous texture. Put through a strainer. Add the cream and adjust the seasoning. Pour the two potages into bowls at the same time. Serve hot.

A hint:

To facilitate the task of pouring both into bowls ate the same time, transfer to measuring cups.