Ingredients

60g / 4 tbsp unsalted butter

2 garlic cloves, finely chopped

1 onion (brown or yellow), diced

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 (floury or all-rounder), peeled and cut into 2cm cubes (about 1 large)

1.5 litres / 6 cups water or stock

1 1/2 tsp salt

1/4 tsp white pepper

1 cup full fat cream (pure, thickened, or heavy)

1 fresh bay leaf

2 thyme sprigs

1/2 tsp black peppercorns (optional)

1/2 tsp coriander seeds (or 1/8 tsp ground coriander)

Croutons

Olive oil, for drizzling

1 tbsp chives, finely chopped (or parsley or chervil)

Instructions

Step 1: Prepare a spice and herb sachet by bundling the bay leaf, thyme sprigs, black peppercorns, and coriander seeds in a small piece of cheesecloth. Tie it securely with cooking twine.

Step 2: Melt the butter in a large pot over medium-low heat. Add the onion, leek, celery, and garlic. Cook gently for 10 minutes until the onion is soft but not browned, building the flavor base.

Step 3: Add the celeriac and potato cubes to the pot. Cook for 10 minutes, stirring regularly, until their edges start to soften. Avoid browning to keep the soup light in color.

Step 4: Pour in the water or stock, add salt, white pepper, and the prepared sachet. Bring to a boil, then reduce heat to a simmer without covering. Cook for 25 minutes until the celeriac is very tender.

Step 5: Remove the pot from heat briefly, stir in the cream, then return to simmer for 3 more minutes.

Step 6: Remove and discard the spice sachet. Use a stick blender to puree the soup until smooth, or cool slightly and blend in batches in a blender.

Step 7: Taste and adjust seasoning with additional salt and pepper if needed.

Step 8: Serve the soup in bowls topped with croutons and chopped chives. Drizzle with olive oil and enjoy with crusty bread for dipping.

Tips & Variations

For a richer flavor, use vegetable or chicken stock instead of water.

Add a small potato to thicken the soup naturally without cream.

Swap chives for fresh parsley or chervil if preferred.

To make a vegan version, replace butter with olive oil and use coconut cream or a plant-based cream substitute.

FAQs

Can I make this soup ahead of time?

Yes, it tastes even better the next day as the flavors meld. Store it in the fridge and reheat gently before serving.

What if I don’t have a spice sachet?

If you don’t have cheesecloth or twine, tie the herbs and spices in a small piece of muslin or use a tea infuser. Alternatively, you can strain the soup carefully after cooking to remove whole spices.