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 (½”) cubes (~3/4 cup)

3 celery stems, diced into 1cm (½”) cubes (~1 1/2 cups)

800g / 1.6 lb peeled celeriac, cut into 2cm (⅘”) cubes (~1kg / 2lb unpeeled)

200g / 7oz potato (floury or all-rounder, peeled, cut into 2cm (4/5″) 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 bay leaf (fresh)

2 thyme sprigs

1/2 tsp black peppercorns

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

Croutons

Olive oil, for drizzling

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

Instructions

Step 1: Prepare a spice and herb sachet by bundling the bay leaf, thyme sprigs, black peppercorns, and coriander seeds loosely in a small piece of cheesecloth. Tie 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; this builds a flavorful base for the soup.

Step 3: Add the celeriac and potato to the pot. Cook for another 10 minutes, stirring regularly, until the edges start to soften. Take care not to brown the celeriac, as the soup should remain white.

Step 4: Add the salt, white pepper, spice sachet, and water (or stock). Bring to a boil, then reduce heat to a simmer without a lid. Cook for 25 minutes until the celeriac is very tender.

Step 5: Stir in the cream and simmer gently for an additional 3 minutes.

Step 6: Remove the spice sachet. Using a stick blender or a regular blender in batches, blitz the soup until smooth and creamy.

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

Step 8: Serve the soup hot, garnished with croutons and chopped chives. Drizzle a little olive oil on top and enjoy with crusty bread for dipping.

Tips & Variations

For extra depth, substitute water with vegetable or chicken stock.

If you don’t have cheesecloth, use a clean kitchen towel to make the sachet.

Swap chives for parsley or chervil if preferred.

Add a pinch of nutmeg for a warm, spicy note.

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

FAQs

Can I make this soup without cream?

Yes, you can omit the cream for a lighter version. The soup will still be flavorful but less rich. Alternatively, use a splash of plant-based milk or yogurt for creaminess.

How do I peel and prepare celeriac?

Trim off the tough outer skin with a sharp knife or vegetable peeler. Because celeriac oxidizes quickly, peel just before cooking to prevent browning. Cut into uniform cubes for even cooking.