Description
This creamy and comforting Celeriac Soup is a delicious way to enjoy the subtle, nutty flavor of celery root with a rich and smooth texture. Made using simple ingredients including celeriac, potato, and aromatics, it’s enhanced with a herb and spice sachet for a delicate infusion of flavors. The soup uses water instead of stock, relying on slow cooking and cream to develop a full-bodied taste. Perfect for a nourishing lunch or cozy dinner, served garnished with homemade croutons, fresh chives, and a drizzle of olive oil.
Ingredients
Scale
Sauté Base
- 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 (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 unpeeled)
- 200g / 7oz potato (floury or all-rounder), peeled and cut into 2cm (4/5″) cubes (about 1 large)
Liquids & 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)
Spice Sachet
- 1 fresh bay leaf
- 2 thyme sprigs
- 1/2 tsp black peppercorns (optional)
- 1/2 tsp coriander seeds (or 1/8 tsp powder if no sachet)
Garnish/Serving
- Croutons (see notes)
- Olive oil, for drizzling
- 1 tbsp finely chopped chives (can substitute parsley or chervil)
Instructions
- Prepare Spice and Herb Sachet: Gather the bay leaf, thyme sprigs, black peppercorns, and coriander seeds in a small piece of cheesecloth. Bundle loosely and tie securely with cooking twine to create a sachet that will infuse the soup flavors without leaving residue.
- Cook Onion, Leek, Celery, and Garlic: Melt the butter in a large pot over medium-low heat. Add the diced onion, leek, celery, and chopped garlic. Gently cook for about 10 minutes, stirring occasionally, until the onion is soft but not browned. This slow cooking step builds the flavor base essential for making the soup with water instead of stock.
- Add Celeriac and Potato: Stir in the cubed celeriac and potato. Continue cooking for another 10 minutes, stirring regularly, until the edges of the vegetables start to soften. Avoid browning to maintain the soup’s creamy white appearance.
- Simmer the Soup: Add the salt, white pepper, prepared spice sachet, and water to the pot. Increase heat to bring to a boil, then reduce heat to a gentle simmer. Simmer uncovered for 25 minutes, or until the celeriac is very tender and fully cooked.
- Add Cream and Final Simmer: Pour in the full-fat cream and allow the soup to simmer for an additional 3 minutes to incorporate the richness throughout.
- Blend the Soup: Remove the spice sachet and discard it. Using a stick blender, blend the soup directly in the pot until completely smooth (approximately 3 minutes). Alternatively, cool the soup slightly and blend in batches in a countertop blender, taking care not to fill it too full to prevent splattering.
- Adjust Seasoning: Taste the soup and add additional salt and pepper as needed to enhance the flavors.
- Serve: Ladle the hot soup into bowls. Garnish with crunchy croutons, a sprinkle of finely chopped chives, and a drizzle of olive oil. Serve alongside crusty bread for dipping if desired.
Notes
- Leek: Use the white and very pale green parts only. Slice lengthwise and peel off layers to wash thoroughly as dirt can hide between layers before chopping.
- Celeriac: Also known as celery root, peel carefully using a sturdy vegetable peeler removing all thick skin and wiry roots. It delivers an earthy, nutty flavor and serves as a low-carb alternative to potatoes.
- Potato: Choose floury or all-purpose potatoes such as Russet, Yukon Gold, Maris Piper, or Sebago for ideal texture. Avoid waxy potatoes for proper creaminess.
- Cream Alternatives: To reduce fat, substitute with low-fat cream or omit cream by using 1.5L vegetable stock (low sodium) instead of water and skipping salt. Evaporated milk can be used as a substitute for cream with some flavor variation.
- Sachet Alternatives: If you lack cheesecloth for the sachet, add bay leaf and thyme directly to the soup and 1/8 tsp coriander powder, omitting peppercorns, then strain after cooking if desired for a smoother appearance.
- Blending Tips: When using a blender, cool soup slightly and blend in small batches to prevent hot splatter. Remove the blender lid cap and cover the hole with a kitchen towel to avoid accidents.
- Croutons: Cube crustless bread into approx. 0.75cm pieces, toss with olive oil and a pinch of salt, then bake at 180°C (350°F) for 10 minutes, tossing halfway, until golden and crisp. Let cool before serving.
- Storage: The soup keeps well refrigerated for 4–5 days. It can also be frozen safely, though texture may slightly change upon reheating.
- Nutrition Note: Nutrition values below are estimated per serving assuming 5 servings total.
Nutrition
- Serving Size: 1 bowl (approx. 300ml)
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 590 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 45 mg
