Celeriac Soup
Celeriac soup is a wonderfully creamy and comforting dish that highlights the unique flavor of celeriac, perfect for chilly days or any time you crave a warm, hearty meal.
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!
Notes
Best served hot. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat before serving. Tips include using fresh ingredients, not skipping the base, and adjusting creaminess to preference.