Description
This creamy and comforting Celeriac Soup is a beautifully delicate dish made with celeriac, potato, and aromatic herbs. The soup is gently cooked with garlic, onion, leek, and celery for a rich flavor base, then blended smooth and enriched with cream. Garnished with crunchy croutons, fresh chives, and a drizzle of olive oil, it’s perfect as a warming starter or light meal.
Ingredients
Scale
Produce
- 2 garlic cloves, finely chopped
- 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 peeled celeriac, cut into 2cm cubes (~1kg unpeeled)
- 200g potato, peeled and cut into 2cm cubes (floury or all-rounder)
- 1 bay leaf, fresh
- 2 thyme sprigs
- 1 tbsp chives, finely chopped (sub parsley or chervil)
Pantry
- 60g (4 tbsp) unsalted butter
- 1.5 litres water or stock (6 cups)
- 1 1/2 tsp salt
- 1/4 tsp white pepper
- 1/2 tsp black peppercorns
- 1/2 tsp coriander seeds (or 1/8 tsp powder)
- Olive oil, for drizzling
Dairy
- 1 cup full fat cream (pure, thickened or heavy)
Extras
- Croutons
Instructions
- Prepare the Spice and Herb Sachet: Bundle the bay leaf, thyme sprigs, black peppercorns, and coriander seeds loosely in a small piece of cheesecloth. Tie it securely with cooking twine to create a sachet for easy removal later.
- Cook Onion and Leek: Melt butter in a large pot over medium-low heat. Add diced onion, leek, celery, and chopped garlic. Cook gently for 10 minutes, stirring occasionally, until the onion softens without turning golden. This slow cooking extracts deep flavors forming the soup’s base.
- Cook Celeriac and Potato: Add the cubed celeriac and potato to the pot. Stir and cook for another 10 minutes, letting the vegetables soften slightly without browning to maintain a pale color for the soup.
- Simmer Soup: Add salt, white pepper, the prepared spice and herb sachet, and water (or stock) to cover the vegetables. Bring it to a boil, then reduce heat to a gentle simmer uncovered. Cook for 25 minutes until celeriac is very soft and easily pierced with a fork.
- Add Cream: Stir in the full fat cream and let the soup simmer gently for another 3 minutes to warm through and meld flavors.
- Blend the Soup: Remove the spice sachet and discard. Using a stick blender, blend the soup in the pot until completely smooth (about 3 minutes). Alternatively, cool slightly and blend in batches in a blender.
- Adjust Seasoning: Taste the soup and add additional salt and pepper if needed to balance the flavors perfectly.
- Serve: Ladle the soup into bowls. Garnish with crunchy croutons, a sprinkle of finely chopped chives, and a light drizzle of olive oil. Serve with crusty bread for dipping.
Notes
- Note 1: Using only the white part of the leek prevents bitterness and keeps the soup smooth.
- Note 2: Peeling celeriac can be tough; use a sharp knife or vegetable peeler for best results.
- Note 3: Use a floury or all-purpose potato to add body and creaminess without overpowering the delicate celeriac flavor.
- Note 4: Full fat cream adds richness and silkiness; you can substitute with crème fraîche for a tangier taste.
- Note 5: If blending in batches, cool soup slightly to avoid splattering and potential burns.
- Note 6: Croutons add a wonderful crunchy texture contrast. Make your own by toasting cubed bread with olive oil and seasoning.
