Creamy Celeriac Soup with Croutons and Chives Recipe

Introduction

Celeriac soup is a comforting and creamy dish that highlights the subtle, earthy flavors of this underrated root vegetable. This recipe uses simple ingredients and a spice sachet to create a rich, smooth soup perfect for any season.

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 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 (7 oz) potato, peeled and cut into 2cm cubes (floury or all-rounder)
• 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 powder)
• Croutons
• Olive oil, for drizzling
• 1 tbsp chives, finely chopped (substitute parsley or chervil if preferred)

Instructions

1. Step 1: Create a spice and herb sachet by bundling the bay leaf, thyme, black peppercorns, and coriander seeds loosely in a small piece of cheesecloth. Tie securely with cooking twine.
2. Step 2: Melt the butter in a large pot over medium-low heat. Add the onion, leek, celery, and garlic, and cook gently for 10 minutes until the onion is soft but not browned. This forms the key flavor base.
3. Step 3: Add the celeriac and potato to the pot, cooking for 10 minutes while stirring regularly. Be careful not to let the vegetables brown, as the soup should remain pale and creamy.
4. Step 4: Add salt, white pepper, the spice sachet, and water or stock. Bring to a boil, then reduce heat to a simmer without the lid, and cook for 25 minutes until the celeriac is very soft.
5. Step 5: Stir in the cream, then simmer gently for another 3 minutes to combine flavors.
6. Step 6: Remove the spice sachet from the pot. Use a stick blender or transfer in batches to a blender to puree the soup until smooth and velvety.
7. Step 7: Taste and adjust seasoning with additional salt and pepper if needed.
8. Step 8: Serve the soup hot, sprinkled with croutons and chives, and drizzled lightly with olive oil. Enjoy with crusty bread for dipping.

Tips & Variations

• For a lighter soup, substitute half the cream with milk or use vegetable stock instead of water for enhanced flavor.
• If you don’t have cheesecloth, tie the spices in a small piece of muslin or a clean kitchen towel.
• Swap chives for fresh parsley or chervil if you prefer a milder herb flavor.
• The soup can be made a day ahead; flavors deepen after resting overnight in the fridge.

Storage

Store leftover celeriac soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cream from curdling. Alternatively, freeze the soup for up to 2 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use vegetable stock instead of water?

Yes, using vegetable stock instead of water adds extra depth and richness to the soup but is not necessary thanks to the aromatic base and spice sachet.

How do I peel and prepare celeriac?

Trim off any tough roots and brown skin with a sharp knife or vegetable peeler. Cut the celeriac into manageable pieces, then dice into even 2cm cubes to ensure even cooking.

Creamy Celeriac Soup with Croutons and Chives Recipe

---

★★★★★

4.5 from 61 reviews

• Author: Isabella
• Total Time: 63 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This creamy celeriac soup offers a comforting blend of mild, earthy flavors from celeriac, complemented by garlic, leek, and celery. Enriched with cream and seasoned with fresh herbs and spices, this soup is silky smooth and perfect for a nourishing starter or light meal. The recipe uses simple ingredients cooked slowly to develop a deep flavor, all finished with crispy croutons and a drizzle of olive oil for added texture and richness.

---

Ingredients

Scale 1x2x3x

Soup Base

• 60g / 4 tbsp unsalted butter
• 2 garlic cloves, finely chopped
• 1 onion, diced (brown or yellow)
• 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)

Vegetables

• 800g / 1.6 lb peeled celeriac, cut into 2cm / ⅘” cubes (~1kg / 2lb unpeeled)
• 200g / 7oz potato, peeled, cut into 2cm / 4/5″ cubes (floury or all-rounder – about 1 large)

Liquid and Seasoning

• 1.5 litres / 6 cups water (or stock if preferred)
• 1 1/2 tsp salt
• 1/4 tsp white pepper
• 1 cup full fat cream (pure, thickened or heavy)

Herbs and Spices

• 1 bay leaf, fresh
• 2 thyme sprigs
• 1/2 tsp black peppercorn
• 1/2 tsp coriander seeds (or 1/8 tsp powder)

Garnishes

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

---

Instructions

1. 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 the sachet which will infuse the soup with aromatic flavors.
2. Cook the Aromatics: In a large pot over medium-low heat, melt the butter. Add diced onion, leek, celery, and chopped garlic. Cook gently for 10 minutes, stirring occasionally, until the onion softens but does not turn golden. This slow cooking builds a flavorful base without browning.
3. Add Root Vegetables: Add the cubed celeriac and potato to the pot. Cook for another 10 minutes, stirring regularly, until the exterior of the vegetables starts to soften but without browning to maintain a pale soup color.
4. Simmer Soup: Add salt, white pepper, the prepared spice and herb sachet, and water. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer uncovered. Simmer for 25 minutes until the celeriac is very soft and tender.
5. Incorporate Cream: Stir in the full fat cream and let the soup simmer for an additional 3 minutes to blend flavors and achieve a creamy texture.
6. Blend the Soup: Remove the spice and herb sachet. Using a stick blender, blend directly in the pot until completely smooth (about 3 minutes). Alternatively, cool slightly and blend in batches in a blender until silky smooth.
7. Season to Taste: Adjust salt and pepper as needed to enhance the soup’s flavor profile.
8. Serve: Ladle the soup into bowls. Garnish with crunchy croutons, a sprinkle of finely chopped chives, and a drizzle of olive oil. Serve immediately with crusty bread for dipping.

Notes

• The white part of the leek is used to keep the flavor mild and avoid bitterness from the green parts.
• Peeling the celeriac is important to remove the tough outer skin and achieve a smooth texture.
• Using floury potatoes helps thicken the soup naturally while giving it a creamy consistency.
• Full fat cream is preferred for richness, but you can adjust the quantity for a lighter version.
• Cooling the soup slightly before blending in a traditional blender prevents steam buildup and splatters.
• Croutons add a delightful crunch contrasting the smooth soup; use your favorite recipe or store-bought.

• Prep Time: 15 minutes
• Cook Time: 48 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: European

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