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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Season to Taste: Adjust salt and pepper as needed to enhance the soup’s flavor profile.
- 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
