If you are craving a soup that is both comforting and irresistibly smooth, this Creamy Celeriac Soup with Croutons and Chives Recipe is an absolute winner. Imagine velvety celeriac combined with tender potatoes, infused with aromatic herbs and hints of garlic, creating a luscious texture that warms you from the inside out. The crispy croutons and fresh chives on top add delightful bursts of flavor and texture, making each spoonful a perfect balance of creamy and crunchy. Whether you’re looking for a cozy weeknight dinner or a dish to impress your guests, this recipe brings a unique twist to classic creamy soups that feels both fancy and homey at the same time.
Ingredients You’ll Need
Keeping it simple is the key to letting each ingredient shine in this soup. The blend of fresh vegetables, delicate herbs, and rich cream come together to create a harmonious flavor profile that’s rich but not overwhelming, silky without being heavy.
- Onion (brown or yellow): Provides a sweet, savory foundation when softened gently.
- Leek (white part only): Adds a subtle mild onion flavor and contributes to the soup’s smoothness.
- Celery stems: Bring a clean, slightly peppery note and crunchy texture before cooking down.
- Celeriac (peeled and cubed): The star of the dish, offering earthy sweetness and creamy texture when cooked.
- Potato (floury or all-rounder): Helps thicken the soup naturally and adds softness.
- Garlic cloves: Lend a gentle aromatic kick without overpowering the delicate flavors.
- Unsalted butter: For a luscious, rich base that carries the flavors beautifully.
- Full fat cream: The finish that gives the soup its iconic creaminess and luxurious mouthfeel.
- Water or stock: To simmer the vegetables gently and create the perfect consistency.
- Salt and white pepper: Essential seasoning that enhances without clouding the soup’s pristine color.
- Bay leaf and thyme sprigs: Infuse a subtle herbal depth.
- Black peppercorns and coriander seeds: Add nuanced warmth and inviting spices.
- Croutons: Crispy, toasted cubes of bread that contrast wonderfully with the creamy base.
- Olive oil: For drizzling to add a fresh, fruity note and slight richness.
- Chopped chives (or parsley/chervil): Fresh herbs that add color and a mild oniony brightness as a final touch.
How to Make Creamy Celeriac Soup with Croutons and Chives Recipe
Step 1: Create Your Flavor Sachet
Start by bundling the bay leaf, thyme sprigs, black peppercorns, and coriander seeds in a piece of cheesecloth, and tie it securely with cooking twine. This sachet will gently infuse the soup with aromatic herbs and spices without leaving any gritty textures behind. It’s a little trick that maximizes flavor while keeping the finished soup silky smooth.
Step 2: Sauté the Vegetables
In a large pot, melt the unsalted butter over medium-low heat, and add diced onion, leek, celery, and garlic. Cook these gently for about 10 minutes, stirring occasionally, until the onion softens but doesn’t brown. This slow cooking builds a sweet, mellow base that’s essential for the deep flavor of the soup.
Step 3: Add Celeriac and Potato
Next, add the cubed celeriac and potato to your pot. Continue to cook, stirring frequently for another 10 minutes. This step helps the vegetables start to soften and release their natural starches, which will contribute to the soup’s thick and creamy texture later on. It’s important to keep the color pale, so no browning here.
Step 4: Simmer with Spices and Liquid
Season the pot with salt and white pepper, then add the herb and spice sachet along with your water or stock. Bring everything to a boil, then lower the heat to a gentle simmer. Cook uncovered for 25 minutes or until the celeriac is tender when pierced with a fork. This slow simmer lets all the flavors meld into a rich, fragrant broth.
Step 5: Enrich with Cream
Pour in the full-fat cream and let the soup simmer for another 3 minutes. This final addition lends that iconic lushness and silkiness to your soup, making it truly indulgent and comforting with every spoonful.
Step 6: Blend Until Smooth
Carefully remove the spice sachet, then blend the soup directly in the pot using a stick blender until it becomes completely smooth and velvety. If you don’t have a stick blender, let the soup cool slightly before blending in batches in a regular blender—just be cautious with the hot liquid. The goal is a dreamy, lump-free texture.
Step 7: Season to Taste
Give your soup a final taste and adjust the salt and pepper to your preference. This step ensures every bowl is flavored just right, with none of the creaminess overshadowed by under- or over-seasoning.
Step 8: Garnish and Serve
Ladle the soup into warm bowls, top each generously with golden crisp croutons and sprinkle with finely chopped chives. A small drizzle of olive oil over the top adds a touch of fruity, peppery freshness that rounds out the dish perfectly. Serve immediately with crusty bread for dipping and enjoy every blissful bite.
How to Serve Creamy Celeriac Soup with Croutons and Chives Recipe
Garnishes
Adding crunchy croutons is key to balancing the smooth soup texture, while a sprinkle of fresh chives brings a vibrant color pop and gentle onion flavor. If you want a slight twist, try swapping chives with fresh parsley or chervil to suit your palate or occasion. A drizzle of good quality olive oil on top instantly elevates the dish with its fruity warmth and subtle richness.
Side Dishes
While this soup is pretty much a meal in itself, pairing it with crusty rustic bread is unbeatable—you’ll want something substantial to soak up every drop. A simple green salad with tangy vinaigrette or roasted root vegetables can add extra layers of freshness and texture for a more complete dining experience.
Creative Ways to Present
For a dinner party, consider serving the soup in small, elegant cups or shot glasses as a tasty appetizer. Another fun idea is to swirl in a little herb oil or sprinkle toasted nuts on top for added crunch. Whenever you serve this soup, little personal touches like these will show off your care and creativity.
Make Ahead and Storage
Storing Leftovers
This creamy soup keeps beautifully in the fridge for up to three days when stored in an airtight container. The flavors actually meld more overnight, so it’s perfect for prepping in advance when you want a no-fuss meal ready to go after a busy day.
Freezing
You can freeze leftovers, but take care with the cream content: to avoid separation, freeze the soup before adding the cream, then stir fresh cream in when reheating. Use freezer-safe containers and consume within 1 to 2 months for best quality.
Reheating
Gently reheat the soup on the stove over low heat, stirring often until warmed through. Avoid boiling as it can curdle the cream. Alternatively, warm it slowly in the microwave in short bursts with stirring for even heating and to preserve that luscious creamy texture.
FAQs
Can I use vegetable stock instead of water?
Absolutely! Using vegetable stock instead of water will add an extra depth of flavor to the soup without overpowering the natural taste of the celeriac.
What can I use if I don’t have celeriac?
You could substitute with a combination of parsnips and potatoes to mimic the earthiness and creamy texture, but celeriac truly gives this soup its unique character.
Is this soup suitable for freezing with the cream already added?
It’s best to freeze the soup before adding the cream. Cream may separate after freezing, but adding it fresh upon reheating keeps the soup silky smooth.
How do I make the croutons crispy and flavorful?
Toss bread cubes with olive oil, salt, and a little garlic powder before toasting them in the oven. This gives them that irresistible golden crunch and a burst of flavor topping your soup.
Can I make this soup vegan?
Yes! Replace the butter with olive oil or vegan margarine and use coconut cream or cashew cream instead of dairy cream for a creamy, plant-based version.
Final Thoughts
Giving this Creamy Celeriac Soup with Croutons and Chives Recipe a try means welcoming a soul-soothing, elegantly simple dish into your kitchen repertoire. It’s the kind of recipe that feels luxurious yet approachable, and once you taste that smooth, comforting bowl topped with golden croutons and fresh chives, you’ll understand why it quickly becomes a personal favorite. So go ahead, make a batch today—you might just find yourself dreaming about it tomorrow!
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Creamy Celeriac Soup with Croutons and Chives Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 5.5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: European
- Diet: Vegetarian
Description
This creamy celeriac soup is a comforting and velvety dish that highlights the earthy, mild flavor of celeriac combined with the sweetness of onion, leek, celery, and potato. Infused with aromatic herbs and whole spices, finished with rich cream, and topped with golden croutons and fresh chives, it makes a perfect starter or light meal for chilly days.
Ingredients
Vegetables
- 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 & Fats
- 60g / 4 tbsp unsalted butter
- 1 cup full fat cream (pure, thickened or heavy)
Liquids
- 1.5 litres / 6 cups water (or stock if preferred)
Herbs & Spices
- 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)
- 1 1/2 tsp salt
- 1/4 tsp white pepper
Garnish
- Croutons (see note)
- Olive oil, for drizzling
- 1 tbsp finely chopped chives (or parsley/chervil)
Instructions
- Prepare spice sachet: Bundle the bay leaf, thyme sprigs, black peppercorns, and coriander seeds loosely in a small piece of cheesecloth, then tie securely with cooking twine to make a sachet for easy flavor infusion.
- Sauté aromatics: Melt the unsalted butter in a large pot over medium-low heat. Add diced onion, leek, celery, and garlic. Cook gently for about 10 minutes until the onion softens without browning, developing the soup’s flavorful base.
- Add root vegetables: Add the diced celeriac and potato to the pot. Cook while stirring regularly for 10 minutes, allowing the edges to soften without coloring, keeping the soup’s appearance white and clean.
- Add liquids and seasoning: Stir in salt, white pepper, the prepared spice sachet, and water. Bring the mixture to a boil, then reduce heat to a gentle simmer. Cook uncovered for 25 minutes until the celeriac is very tender.
- Add cream: Pour in the cream and simmer for an additional 3 minutes to enrich the soup with a smooth, creamy texture.
- Blend soup: Remove the spice sachet carefully. Using a stick blender, blend the soup directly in the pot for about 3 minutes until completely smooth. Alternatively, cool slightly and blend in batches in a regular blender following safety precautions.
- Adjust seasoning: Taste the soup and adjust salt and pepper as needed to fine-tune the flavor.
- Serve: Ladle the soup into bowls. Top with golden croutons and sprinkle with chopped chives. Drizzle with a little olive oil and serve immediately with crusty bread for dipping.
Notes
- Use a cheesecloth sachet for spices to easily remove them after cooking without bits in the soup.
- Floury or all-rounder potatoes help to thicken the soup and give a creamy texture.
- Keep the sautéing gentle to avoid coloring which maintains the soup’s delicate pale color.
- Serve with crusty bread or your favorite toasted bread for dipping.
- Croutons can be homemade by tossing bread cubes in olive oil and toasting until golden.
- The soup can be made with vegetable or chicken stock instead of water for additional flavor.
