Description
This creamy Celeriac Soup is a comforting and flavorful dish made from tender celeriac, potatoes, and aromatic herbs, gently simmered and blended to a smooth, velvety texture. The soup is enriched with full-fat cream and garnished with crispy croutons and fresh chives, perfect for a warming starter or light meal.
Ingredients
Scale
Vegetables & Aromatics
- 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)
- 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)
Liquids & Dairy
- 60g / 4 tbsp unsalted butter
- 1.5 litres / 6 cups water or stock
- 1 cup full fat cream (pure, thickened or heavy)
Herbs & Spices
- 1 bay leaf (fresh)
- 2 thyme sprigs
- 1/2 tsp black peppercorn
- 1/2 tsp coriander seeds (or 1/8 tsp ground coriander powder)
- 1 1/2 tsp salt
- 1/4 tsp white pepper
Garnish
- Croutons
- Olive oil for drizzling
- 1 tbsp chives, finely chopped (substitute with parsley or chervil if preferred)
Instructions
- Prepare Spice and Herb Sachet: Bundle the bay leaf, thyme sprigs, black peppercorns, and coriander seeds loosely in a small piece of cheesecloth. Tie securely with cooking twine to create a sachet that will infuse the soup with aromatic flavors.
- Cook Onion and Leek: Melt the unsalted butter in a large pot over medium-low heat. Add the diced onion, leek, celery, and finely chopped garlic. Gently cook for 10 minutes, stirring occasionally, until the onion is soft but not browned. This slow cooking develops the flavor base without coloring the vegetables.
- Cook Celeriac and Potato: Add the celeriac and potato cubes to the pot. Cook for 10 minutes more, stirring frequently to prevent sticking and ensuring the pieces start to soften without gaining color. The goal is to maintain a pale soup appearance.
- Simmer Soup: Add salt, white pepper, the prepared spice and herb sachet, and water (or stock if preferred). Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook uncovered for 25 minutes until the celeriac is very tender, allowing the flavors to meld.
- Add Cream: Stir in the full-fat cream and simmer the soup for an additional 3 minutes, enriching its texture and flavor while warming the cream through.
- Blend Soup: Remove and discard the herb 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 using a countertop blender.
- Adjust Seasoning: Taste the smooth soup and add more salt or pepper if needed to balance the flavors to your preference.
- Serve: Ladle the warm soup into bowls. Garnish with crispy croutons, a drizzle of olive oil, and a sprinkle of finely chopped chives. Serve alongside crusty bread for dipping and enjoy immediately.
Notes
- Note 1: Using only the white part of the leek ensures a milder flavor and avoids bitterness from the green parts.
- Note 2: Weigh celeriac peeled as it is denser; unpeeled weight is roughly 1kg (2lbs).
- Note 3: Use a floury potato for a creamier texture; all-rounder potatoes also work well.
- Note 4: Full-fat cream adds richness and smoothness; substitutes will impact final flavor and texture.
- Note 5: Blending in batches may be easier depending on your equipment, but ensure soup is cooled enough to handle safely.
- Note 6: Homemade or store-bought croutons both provide a satisfying crunch and texture contrast.
- Prep Time: 20 minutes
- Cook Time: 38 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: European
Keywords: celeriac soup, creamy vegetable soup, winter soup, vegetarian soup, comfort food
