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
Scale
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.
