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Creamy Celeriac Soup Recipe

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★★★★★

4.7 from 121 reviews

A silky and comforting creamy celeriac soup made with tender celeriac, potatoes, and aromatic vegetables, enriched with butter and full-fat cream. Enhanced with subtle spices and herbs, it’s perfect as a cozy starter or light meal.

Ingredients

Scale

Vegetables and Aromatics

  • 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

Dairy and Fats

  • 60g / 4 tbsp unsalted butter
  • 1 cup full fat cream (pure, thickened or heavy)

Liquids and Seasoning

  • 1.5 litres / 6 cups water (or stock if preferred)
  • 1 1/2 tsp salt
  • 1/4 tsp white pepper

Spice Sachet Ingredients

  • 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)

Garnish/Serving

  • Croutons (see note)
  • Olive oil, for drizzling
  • 1 tbsp finely chopped chives (or parsley/chervil)

Instructions

  1. Prepare the spice sachet: Place the bay leaf, thyme sprigs, black peppercorns, and coriander seeds in a piece of cheesecloth or a small muslin bag and tie it tightly. This will infuse the soup with subtle aromatic flavors without dispersing the spices throughout the soup.
  2. Sauté vegetables: In a large pot over medium heat, melt the butter. Add the diced onion, leek, and celery. Cook gently until they soften and become translucent, about 5-7 minutes. Stir occasionally to prevent browning.
  3. Add garlic and root vegetables: Stir in the finely chopped garlic, then add the diced celeriac and potato cubes. Toss everything together for a few minutes to start releasing their flavors.
  4. Add liquids and spices: Pour in the water (or stock) along with the salt and white pepper. Drop in the prepared spice sachet. Bring the mixture to a boil over high heat, then reduce to a simmer.
  5. Simmer the soup: Let the soup gently simmer for about 25-30 minutes or until the celeriac and potatoes are tender and easily pierced with a fork. Stir occasionally to prevent sticking.
  6. Remove spices and blend: Take out the spice sachet and discard. Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer soup in batches to a blender and puree until smooth, then return to the pot.
  7. Finish with cream: Stir in the full-fat cream and adjust seasoning with additional salt or white pepper if needed. Warm through gently but avoid boiling after adding cream to prevent curdling.
  8. Serve: Ladle soup into bowls and garnish with a drizzle of olive oil, a sprinkle of chopped chives (or parsley/chervil), and crispy croutons for added texture.

Notes

  • For the croutons, simply cube stale bread, toss with olive oil, salt, and any herbs you like, then toast in the oven at 180°C (350°F) until golden and crisp.
  • If you don’t have a spice sachet, you can use ground coriander powder instead of the seeds and add the thyme and bay leaf directly to the soup, then remove before blending.
  • This soup can be made ahead and refrigerated. Reheat gently on the stovetop, adding a splash of water or stock if it thickens too much.
  • For a lighter version, substitute cream with a mixture of milk and yogurt or use a non-dairy cream alternative while maintaining the richness.
  • The soup freezes well; cool completely before transferring to airtight containers. Thaw and reheat gently.

Keywords: celeriac soup, creamy soup, root vegetable soup, vegetarian soup, winter soup, easy soup recipe, comforting soup

Find it online: https://mjrecipe.com/creamy-celeriac-soup-recipe/