Description
This Creamy Celeriac Soup is a comforting and elegant dish that features the earthy flavor of celeriac combined with potatoes and aromatic herbs. Slow-cooked and blended to a silky smooth texture, enriched with cream and butter, it’s perfect for a cozy meal served with crunchy croutons and fresh chives.
Ingredients
Scale
Vegetables
- 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 / 1.6 lb peeled celeriac, cut into 2cm cubes (~1kg unpeeled)
- 200g / 7oz potato, peeled, cut into 2cm cubes (floury or all-rounder)
- 2 garlic cloves, finely chopped
Herbs & Spices
- 1 fresh bay leaf
- 2 thyme sprigs
- 1/2 tsp black peppercorns
- 1/2 tsp coriander seeds (or 1/8 tsp coriander powder if no sachet)
- 1 1/2 tsp salt
- 1/4 tsp white pepper
Dairy & Oils
- 60g / 4 tbsp unsalted butter
- 1 cup full fat cream (pure, thickened or heavy)
- Olive oil, for drizzling
Liquids
- 1.5 litres / 6 cups water (or stock if preferred)
Garnish
- Croutons (see note)
- 1 tbsp finely chopped chives (or parsley/chervil)
Instructions
- Prepare Spice Sachet: Bundle the bay leaf, thyme sprigs, black peppercorns, and coriander seeds loosely in a small piece of cheesecloth, then tie securely with cooking twine to create a sachet that will infuse the soup with delicate flavors without leaving stray spices in the final dish.
- Sauté Aromatics: Melt the unsalted butter in a large pot over medium-low heat. Add the diced onion, leek, celery, and chopped garlic. Cook gently for about 10 minutes until the onion softens and becomes translucent but does not brown, forming a flavorful base for the soup.
- Cook Root Vegetables: Add the diced celeriac and potato to the pot. Stir and cook for 10 minutes so the edges begin to soften without browning, thereby maintaining the soup’s clean, white appearance.
- Add Liquids and Spice Sachet: Stir in the salt, white pepper, the prepared spice sachet, and water or stock. Bring the mixture to a boil, then reduce heat to a gentle simmer. Let it cook uncovered for 25 minutes, until the celeriac is very tender and flavors meld.
- Enrich with Cream: Pour in the full-fat cream and simmer the soup for 3 more minutes, stirring occasionally to blend the cream evenly and create a smooth, creamy texture.
- Blend the Soup: Remove the spice sachet carefully. Use a stick blender to blend the soup directly in the pot for about 3 minutes until completely smooth. Alternatively, cool slightly and blend in batches in a regular blender, taking care to avoid splashes.
- Adjust Seasoning: Taste the soup and adjust salt and pepper as needed to perfect the flavor.
- Serve: Ladle the soup into bowls. Garnish with golden croutons and sprinkle with finely chopped chives. Drizzle with a little olive oil and serve immediately with crusty bread for dipping, completing a heartwarming meal.
Notes
- For extra flavor, substitute the water with vegetable or chicken stock.
- Use floury potatoes like Russets for a creamier texture and better thickening.
- Croutons can be made by lightly frying cubed bread in olive oil or butter until golden and crispy.
- This soup can be made ahead and reheated gently on the stovetop; add extra cream before serving to freshen it up.
- To make it vegan, replace butter with olive oil and use coconut cream or a plant-based cream alternative.
