Description
This creamy celeriac soup is a comforting, velvety dish featuring the earthy flavor of celeriac combined with aromatic vegetables, herbs, and a touch of cream. Perfect as a starter or light meal, it’s enriched with butter and finished with fresh chives and optional croutons for added texture.
Ingredients
Scale
Vegetables and Aromatics
- 1 onion, diced (brown or yellow)
- 1/2 leek (white part only), diced into 1cm cubes (~3/4 cup)
- 3 celery stems, diced into 1cm cubes (~1 1/2 cups)
- 800g / 1.6 lb peeled celeriac, cut into 2cm cubes (~1kg unpeeled)
- 200g / 7oz potato, peeled, cut into 2cm cubes (floury or all-rounder)
- 2 garlic cloves, finely chopped
Dairy and Fats
- 60g / 4 tbsp unsalted butter
- 1 cup full fat cream (pure, thickened or heavy)
Liquids and Seasoning
- 1.5 litres / 6 cups water (or stock if preferred)
- 1 1/2 tsp salt
- 1/4 tsp white pepper
Spice Sachet Ingredients
- 1 fresh bay leaf
- 2 thyme sprigs
- 1/2 tsp black peppercorns
- 1/2 tsp coriander seeds (or 1/8 tsp coriander powder if no sachet)
Garnish/Serving
- Croutons (see note)
- Olive oil, for drizzling
- 1 tbsp finely chopped chives (or parsley/chervil)
Instructions
- Prepare the Vegetables: Peel and dice the onion, leek, celery, celeriac, and potato into the specified sizes. Finely chop the garlic cloves. This ensures even cooking and a smooth texture for the soup.
- Make the Spice Sachet: Tie the bay leaf, thyme sprigs, black peppercorns, and coriander seeds inside a small piece of cheesecloth or muslin to form a sachet. This will infuse the soup with subtle herbal and spice notes.
- Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the onion, leek, celery, and garlic, cooking gently until softened and translucent, about 5-7 minutes. Avoid browning to maintain a delicate flavor.
- Add Root Vegetables and Liquids: Add the cubed celeriac and potato to the pot. Pour in the water or stock and add the spice sachet, salt, and white pepper. Bring to a boil, then reduce to a simmer.
- Simmer the Soup: Simmer uncovered for about 30-40 minutes or until the celeriac and potatoes are very tender. Remove the spice sachet before blending to avoid unwanted texture.
- Blend to Creamy Texture: Using an immersion blender or a countertop blender in batches, purée the soup until smooth and creamy. Take care when blending hot liquids to prevent splashing.
- Add Cream and Adjust Seasoning: Return the blended soup to the pot if needed. Stir in the full fat cream and gently heat without boiling. Taste and adjust salt or pepper if necessary.
- Serve with Garnishes: Ladle the soup into bowls, drizzle with olive oil, sprinkle with finely chopped chives or your herb of choice, and top with crunchy croutons if desired.
Notes
- Croutons add a delightful crunch; you can make your own by toasting cubed bread in olive oil and seasoning with salt and herbs.
- Substitute water with vegetable or chicken stock for more depth of flavor.
- For a dairy-free version, replace butter with olive oil and cream with coconut cream or a plant-based alternative.
- The spice sachet can be adapted with other herbs and spices to suit personal taste.
Keywords: celeriac soup, creamy soup, comforting soup, vegetarian soup, celeriac recipe