Description
A creamy, comforting Celeriac Soup made with celeriac, potato, and aromatic herbs, simmered gently and finished with cream for a smooth, velvety texture. This soup highlights the subtle, earthy sweetness of celeriac balanced by the richness of butter and cream, garnished with crisp croutons and fresh chives for added texture and flavor.
Ingredients
Scale
Vegetables and Aromatics
- 1 onion, diced (brown or yellow)
- 1/2 leek (white part only), diced into 1cm / ½” cubes (~3/4 cup)
- 3 celery stems, diced into 1cm / ½” cubes (~1 1/2 cups)
- 2 garlic cloves, finely chopped
- 800g / 1.6 lb peeled celeriac, cut into 2cm / ⅘” cubes (~1kg / 2lb unpeeled)
- 200g / 7oz potato, peeled and cut into 2cm / 4/5″ cubes (floury or all-rounder – about 1 large potato)
Liquids and Dairy
- 60g / 4 tbsp unsalted butter
- 1.5 litres / 6 cups water (or stock if preferred)
- 1 cup full-fat cream (pure, thickened or heavy)
Herbs and Spices
- 1 bay leaf (fresh)
- 2 thyme sprigs
- 1/2 tsp black peppercorns
- 1/2 tsp coriander seeds (or 1/8 tsp powder if no sachet)
- 1 1/2 tsp salt
- 1/4 tsp white pepper
Garnishes
- Croutons
- Olive oil for drizzling
- 1 tbsp finely chopped chives (sub parsley or chervil)
Instructions
- Prepare Spice and Herb Sachet: Bundle the bay leaf, thyme, black peppercorns, and coriander seeds loosely in a small piece of cheesecloth. Tie securely with cooking twine to make a sachet that will infuse the soup with aroma.
- Cook Onion and Leek: Melt the butter in a large pot over medium-low heat. Add the diced onion, leek, celery, and chopped garlic. Cook gently for 10 minutes until the onion becomes soft but not browned to create a flavorful base for the soup.
- Add Celeriac and Potato: Incorporate the cubed celeriac and potato into the pot. Continue cooking for another 10 minutes, stirring frequently, until their edges start to soften. Be careful not to let them brown to maintain the soup’s characteristic white appearance.
- Simmer Soup: Add salt, white pepper, the prepared spice sachet, and water to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered for 25 minutes or until the celeriac is very tender.
- Add Cream: Stir in the cream and let the soup simmer gently for an additional 3 minutes to combine flavors.
- Blend Soup: Remove and discard the spice sachet. Using a stick blender, blend the soup directly in the pot until completely smooth, about 3 minutes. Alternatively, let the soup cool slightly and blend in batches in a blender.
- Adjust Seasoning: Taste and adjust salt and pepper as needed to suit your palate.
- Serve: Ladle the smooth soup into bowls. Top with crunchy croutons and sprinkle finely chopped chives over the top. Drizzle with olive oil and serve immediately, ideally accompanied by crusty bread for dipping.
Notes
- Note 1: Only the white part of the leek is used to avoid bitterness and for a cleaner flavor.
- Note 2: Weigh celeriac peeled to get accurate quantity; unpeeled weight about 1kg / 2lb.
- Note 3: Use floury or all-purpose potatoes to help thicken the soup and provide creaminess.
- Note 4: Full-fat cream contributes richness and smooth texture to the soup.
- Note 5: Blending can be done with a stick blender directly in the pot or using a countertop blender in batches after cooling.
- Note 6: Homemade or store-bought croutons add a delightful crunchy contrast to the smooth soup.
- Prep Time: 15 minutes
- Cook Time: 48 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: European
Keywords: celeriac soup, creamy celeriac soup, root vegetable soup, vegetarian soup, easy soup recipe, winter soup, creamy vegetable soup
