Celeriac Soup
User Reviews
5
Celeriac Soup
Description
Celeriac Soup combines peeled, diced celeriac and potato with onion, leek, garlic, and celery to create a flavorful base cooked slowly in butter before simmering in water with a bouquet of fresh herbs and whole spices contained in a sachet. This approach infuses a clean, herbal aroma without introducing bits into the final soup. The soup is blended until completely smooth, resulting in a creamy texture that highlights the natural sweetness and earthiness of celeriac enhanced by the richness of full-fat cream added near the end.
The soup's mild seasoning of salt, white pepper, and aromatic herbs makes it versatile as a starter or light meal. It can be garnished with fresh chives, croutons, or a drizzle of olive oil for added texture and contrast. The recipe details careful preparation of celeriac, including peeling methods and suggestions for the type of potato to use.
Practical notes include how to make the spice sachet, alternatives if cheesecloth isn't available, safe blending techniques to avoid splattering, and instructions for making crunchy croutons for garnish. The soup stores well refrigerated for several days and can be reheated gently. Suggested substitutions include using vegetable stock and low-fat cream if desired, though results will differ slightly in richness.
Ingredients
- 60g / 4 tbsp butter , unsalted
- 2 garlic finely chopped, cloves
- 1 onion , diced (brown or yellow)
- 1/2 leek diced into 1cm / ½" cubes (~ 3/4 cup, Note 1, white part only
- 3 celery diced into 1cm / ½" cubes (~1 1/2 cups, stems
- 800g / 1.6 lb (peeled weight) celeriac , cut into 2cm / ⅘" cubes (~1kg / 2lb unpeeled, Note 2)
- 200g / 7oz potato , peeled, cut into 2cm / 4/5" cubes (floury or all-rounder – about 1 large; Note 3)
- 1.5 litres / quarts (6 cups) water , or stock if you prefer
- 1 1/2 tsp salt
- 1/4 tsp white pepper
- 1 cup cream , full fat (pure, thickened or heavy, Note 4)
Spice Sachet (Note 5):
- 1 bay leaf , fresh
- 2 thyme sprigs
- 1/2 tsp black peppercorn (go without if no sachet)
- 1/2 tsp coriander seeds (1/8 tsp powder if no sachet)
Garnish/Serving:
- croutons (Note 6)
- olive oil , for drizzling
- 1 tbsp chives , finely chopped (sub parsley or chervil)
Instructions
- Spice and herb sachet: Bundle the bay leaf, thyme, black peppercorns and coriander seeds loosely in a small piece of cheesecloth to create a sachet. Tie with cooking twine to secure.
- Cook onion and leek: Melt butter in large pot over medium-low heat. Add onion, leek, celery and garlic. Cook for 10 minutes until onion is soft but not golden. Don't rush this part – this creates an important flavour base so we can make this soup using water not stock.
- Cook celeriac and potato: Add celeriac and potato. Cook for 10 minutes, stirring regularly, until the outside of the celeriac and potato starts to soften. Be careful to not colour the celeriac - we're going for a white soup here!
- Simmer 25 minutes: Add salt, pepper, Spice and Herb Sachet, and water. Bring to a boil, then turn down to a simmer. Simmer for 25 minutes (no lid) until celeriac is very soft.
- Cream: Add cream, simmer for another 3 minutes.
- Blitz: Remove Sachet, then blitz until fully smooth using your method of choice: Stick blender (~ 3 mins), or cool slightly and do in a blender in batches (Note 5)
- Adjust seasoning: Adjust salt and pepper to taste.
- Serving: Ladle into bowls. Sprinkle with croutons and chives, drizzle with olive oil. Serve with crusty bread for dunking!
Notes
- Use only the white and very pale green parts of the leek, washing thoroughly to remove dirt between layers.
- Peel celeriac carefully with a potato peeler to remove its thick, rough skin before dicing.
- Choose floury potatoes like Russet or Maris Piper for the best texture in the soup.
- The cream adds necessary richness and mouthfeel; low-fat alternatives will yield different results.
- If no cheesecloth is available, add herbs and ground spices directly and strain after cooking to keep the soup clear.
- When blending hot soup, fill the blender only one-third full, cover the lid with a towel, and leave the center cap open to avoid splattering.
- Make homemade croutons by cubing bread, tossing with olive oil and salt, then baking until golden and crunchy.
- Soup can be refrigerated for 4 to 5 days; freezing is possible but not personally tested.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5people
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Calories | 371cal | 19% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 91mg | 30% |
| Sodium | 1000mg | 42% |
| Potassium | 813mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 1280IU | 26% |
| Vitamin C | 25mg | 28% |
| Calcium | 144mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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