Creamy Celeriac Soup for Cozy Days
Celeriac Soup
Celeriac soup is a wonderfully creamy and comforting dish that highlights the unique flavor of celeriac, also known as celery root. This soup is perfect for chilly days or anytime you crave a warm, hearty meal. It’s easy to make and offers a delightful combination of flavors that will please your palate.
Why Make This Recipe
Making celeriac soup is not only simple, but it’s also a great way to enjoy healthy ingredients. Celeriac is packed with vitamins and minerals, and its mild flavor blends perfectly with garlic, onion, and herbs. This soup is also adaptable; you can serve it as a starter or as a main dish with crusty bread. Plus, it’s an excellent option for anyone looking to explore vegetarian or vegan meals.
How to Make Celeriac Soup
To create your own delicious celeriac soup, follow these easy steps:
Ingredients:
- 60g / 4 tbsp unsalted butter
- 2 garlic cloves, finely chopped
- 1 onion, diced (brown or yellow)
- 1/2 leek (white part only), diced into 1cm / ½" cubes (~ 3/4 cup, Note 1)
- 3 celery stems, diced into 1cm / ½" cubes (~1 1/2 cups)
- 800g / 1.6 lb celeriac (peeled weight), cut into 2cm / ⅝" cubes (~1kg / 2lb unpeeled, Note 2)
- 200g / 7oz potato, peeled, cut into 2cm / ⅞" cubes (floury or all-rounder – about 1 large; Note 3)
- 1.5 litres / quarts (6 cups) water (or stock if you prefer)
- 1 1/2 tsp salt
- 1/4 tsp white pepper
- 1 cup cream (full fat, pure, thickened or heavy, Note 4)
- 1 bay leaf, fresh
- 2 thyme sprigs
- 1/2 tsp black peppercorn (go without if no sachet)
- 1/2 tsp coriander seeds (1/8 tsp powder if no sachet)
- Croutons (Note 6)
- Olive oil, for drizzling
- 1 tbsp chives, finely chopped (sub parsley or chervil)
Directions:
-
Spice and herb sachet: Bundle the bay leaf, thyme, black peppercorns, and coriander seeds in a small piece of cheesecloth to create a sachet. Tie with cooking twine to secure.
-
Cook onion and leek: Melt the butter in a large pot over medium-low heat. Add the onion, leek, celery, and garlic. Cook for 10 minutes until the onion is soft, but not golden. This creates a key flavor base for the soup.
-
Cook celeriac and potato: Add the celeriac and potato. Cook for another 10 minutes, stirring regularly, until they start to soften. Avoid coloring the celeriac to keep the soup white.
-
Simmer for 25 minutes: Add salt, pepper, the spice and herb sachet, and water. Bring to a boil, then reduce to a simmer. Cook for 25 minutes until the celeriac is very soft.
-
Add cream: Stir in the cream and let it simmer for another 3 minutes.
-
Blitz the soup: Remove the sachet. Use a stick blender (or transfer to a blender in batches) to blend the soup until smooth.
-
Adjust seasoning: Taste and adjust salt and pepper as needed.
-
Serving: Ladle the soup into bowls. Top with croutons and chives, drizzle with olive oil, and enjoy with crusty bread for dunking!
How to Serve Celeriac Soup
Celeriac soup is best served hot. Ladle it into bowls and garnish with crispy croutons and fresh chives. Drizzle with a little olive oil for added flavor. It pairs wonderfully with crusty bread for dipping, making it a filling meal.
How to Store Celeriac Soup
If you have leftovers, allow the soup to cool completely. Transfer it to an airtight container and store it in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months. Reheat on the stove or in the microwave when you’re ready to enjoy it again.
Tips to Make Celeriac Soup
- Choose fresh ingredients: Fresh celeriac, onions, and garlic will enhance the soup’s flavor.
- Don’t skip the base: Cooking the onions and leeks slowly really develops the flavor.
- Adjust creaminess: If you prefer a lighter soup, reduce the amount of cream or use less butter.
Variation
You can add other ingredients like carrots or potatoes for added flavor and texture. For a spicier version, consider adding a pinch of cayenne pepper or a splash of hot sauce.
FAQs
-
Can I make celeriac soup vegan?
Yes! Replace the butter with olive oil and use plant-based cream instead. -
What other herbs can I use?
You can experiment with herbs like rosemary, parsley, or dill for a different flavor profile. -
Is celeriac soup gluten-free?
Yes, all ingredients are naturally gluten-free, making this soup suitable for those with gluten intolerance.
Now you’re ready to enjoy a comforting bowl of celeriac soup! Happy cooking!
Celeriac Soup
Ingredients
Main Ingredients
- 60 g unsalted butter
- 2 cloves garlic, finely chopped
- 1 onion, diced (brown or yellow)
- 1/2 leek (white part only), diced into 1cm cubes (~3/4 cup) Note 1
- 3 stems celery, diced into 1cm cubes (~1 1/2 cups)
- 800 g celeriac (peeled weight), cut into 2cm cubes (~1kg unpeeled) Note 2
- 200 g potato, peeled, cut into 2cm cubes floury or all-rounder – about 1 large; Note 3
- 1.5 litres water (or stock if you prefer)
- 1 1/2 tsp salt
- 1/4 tsp white pepper
- 1 cup cream (full fat, pure, thickened or heavy) Note 4
- 1 bay leaf, fresh
- 2 sprigs thyme
- 1/2 tsp black peppercorn go without if no sachet
- 1/2 tsp coriander seeds 1/8 tsp powder if no sachet
- Croutons Note 6
- Olive oil, for drizzling
- 1 tbsp chives, finely chopped sub parsley or chervil
Instructions
Preparation
- Bundle the bay leaf, thyme, black peppercorns, and coriander seeds in a small piece of cheesecloth to create a sachet. Tie with cooking twine to secure.
Cooking
- Melt the butter in a large pot over medium-low heat. Add the onion, leek, celery, and garlic. Cook for 10 minutes until the onion is soft, but not golden.
- Add the celeriac and potato. Cook for another 10 minutes, stirring regularly, until they start to soften.
- Add salt, pepper, the spice and herb sachet, and water. Bring to a boil, then reduce to a simmer. Cook for 25 minutes until the celeriac is very soft.
- Stir in the cream and let it simmer for another 3 minutes.
Finishing
- Remove the sachet. Use a stick blender (or transfer to a blender in batches) to blend the soup until smooth.
- Taste and adjust salt and pepper as needed.
- Ladle the soup into bowls. Top with croutons and chives, drizzle with olive oil, and enjoy with crusty bread for dunking!
