If you’re craving a soup that feels like a warm hug in a bowl, look no further than this Creamy Celeriac Soup with Croutons and Chives Recipe. Imagine velvety smooth celeriac and potato simmered gently with aromatic herbs, finished with luscious cream, and topped with crunchy croutons and fresh chives for that perfect burst of flavor and texture. It’s comforting, elegant, and surprisingly simple, making it one of those recipes that quickly becomes a beloved staple in your kitchen repertoire.
Ingredients You’ll Need
Simple, wholesome ingredients come together beautifully in this recipe. Each component plays an important role, from building the savory base to adding creaminess, aroma, and texture, creating a well-rounded soup that’s as satisfying as it is flavorful.
- Onion: Using brown or yellow onions adds a subtle sweetness that forms the backbone of the flavor.
- Leek: The white part adds a mild, delicate oniony flavor without overpowering the soup.
- Celery stalks: These introduce a fresh, slightly peppery crunch that balances the creaminess later on.
- Celeriac: This earthy root vegetable lends the soup its distinctive, slightly nutty taste and creamy texture when cooked.
- Potato: A floury or all-rounder potato enriches the soup’s body, making it smooth and velvety.
- Garlic: Just two cloves bring a subtle depth without overwhelming the other flavors.
- Unsalted butter: It’s essential for gently sautéing the vegetables, adding richness without masking flavors.
- Full fat cream: Provides the luscious, silky finish that defines this soup’s classic creaminess.
- Water or stock: For cooking the vegetables; stock will add extra depth but water keeps it light and clean.
- Bay leaf and thyme: These fresh herbs infuse the soup with fragrant, herbal notes.
- Black peppercorns & coriander seeds: Whole spices packed in a sachet to gently infuse warmth and complexity.
- Salt and white pepper: Crucial seasoning elements for balancing and brightening the soup’s taste.
- Croutons: Golden and crunchy, they add a delightful contrast in texture when served.
- Olive oil: A drizzle enhances flavor and mouthfeel just before serving.
- Chives: Fresh and finely chopped, they provide color and a mild oniony punch at the end.
How to Make Creamy Celeriac Soup with Croutons and Chives Recipe
Step 1: Prepare the Spice Sachet
Start by bundling the bay leaf, thyme sprigs, black peppercorns, and coriander seeds in a piece of cheesecloth, tying it tightly with cooking twine. This sachet method is a clever way to infuse flavor evenly throughout the soup without leaving bits of spice floating around, ensuring a smooth finish.
Step 2: Sauté Your Aromatics
Melt the unsalted butter in a large pot over medium-low heat, then add the diced onion, leek, celery, and garlic. Cook gently for about 10 minutes, making sure the onions soften but don’t brown — this slow cooking stage unlocks the sweetness and develops your soup’s flavor foundation.
Step 3: Add the Root Vegetables
Next, stir in the peeled and chopped celeriac and potato. Keep the heat moderate and cook for 10 minutes while stirring regularly. This allows the edges of the vegetables to soften nicely without turning brown, which helps maintain the soup’s pristine color and subtle taste.
Step 4: Build the Broth
Add salt, white pepper, the prepared spice sachet, and water (or stock if you prefer) to the pot. Bring everything to a boil, then reduce the heat and simmer uncovered for 25 minutes. During this time, the celeriac will become wonderfully tender and all those flavors will meld into one harmonious broth.
Step 5: Stir in Cream for Richness
Once the celeriac is perfectly cooked, pour in the full fat cream and let the soup simmer gently for another 3 minutes. This step enriches the texture, turning the broth into a luxuriously smooth and velvety soup that feels indulgent without being heavy.
Step 6: Blend Until Silky Smooth
Carefully remove the spice sachet. Then, use a stick blender directly in the pot to puree the soup until it reaches a completely smooth consistency. If you don’t have a stick blender, let the soup cool slightly and blend it in batches in a regular blender, taking care as it will be hot.
Step 7: Season to Taste
Give the soup a taste and adjust the seasoning with extra salt and pepper if needed. This final touch ensures every spoonful is perfectly balanced and bursting with flavor.
Step 8: Serve with Croutons and Chives
Ladle the creamy soup into bowls and top generously with crunchy golden croutons and freshly chopped chives. A little drizzle of olive oil on top adds an extra layer of softness and aroma. Serve immediately with crusty bread on the side for dunking and enjoy the comforting magic!
How to Serve Creamy Celeriac Soup with Croutons and Chives Recipe
Garnishes
The vibrant green of chopped chives is the perfect fresh contrast to the creamy white soup. Golden, crunchy croutons add irresistible texture. A drizzle of high-quality olive oil over the top not only adds gloss but boosts the mouthfeel, taking this dish from simple to elegant.
Side Dishes
This soup pairs beautifully with crusty artisan bread or a warm baguette to sop up every delicious drop. For a heartier meal, try serving it alongside a light mixed green salad or a sharp cheddar cheese toastie to complement the creaminess and earthy flavors.
Creative Ways to Present
Try serving the soup in small cups or shot glasses as an elegant starter at dinner parties. You can also swirl in a teaspoon of herb-infused oil or a sprinkle of smoked paprika to add flair. For a rustic touch, present it in small cast-iron pots with a few croutons artfully arranged on top.
Make Ahead and Storage
Storing Leftovers
You can store leftover soup in an airtight container in the refrigerator for up to 3 days. Make sure it cools completely before refrigeration to keep that fresh, clean flavor intact.
Freezing
This soup freezes beautifully. Pour it into freezer-safe containers and freeze for up to 3 months. When freezing, omit the croutons and garnish – these are best added fresh upon serving to maintain their crunch and vibrancy.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently to prevent it from sticking or curdling. If the soup seems too thick, add a splash of water or cream to loosen the consistency. Add fresh croutons and chives right before serving to keep that irresistible finishing touch.
FAQs
Can I use vegetable stock instead of water?
Absolutely! Using vegetable stock adds an extra layer of depth and richness to the soup without overpowering its delicate flavors. Just be mindful to adjust the salt accordingly.
What can I substitute if I don’t have celeriac?
While celeriac is the star here, you can experiment with parsnips or turnips as substitutes. They bring a similar earthiness but the soup won’t have the exact same creamy texture or flavor profile.
Is this soup suitable for vegans?
This Creamy Celeriac Soup with Croutons and Chives Recipe contains butter and cream, so it’s not vegan as written. However, you could substitute dairy with plant-based margarine and coconut or oat cream for a vegan-friendly twist.
How do I make crunchy croutons quickly?
Cube some bread, toss with olive oil, salt, and a little garlic powder, then bake at 180°C (350°F) for 10-15 minutes until golden and crisp. They add instant delicious texture to your soup.
Can I prepare this soup ahead of time for guests?
Yes! This soup is fantastic made a day in advance as the flavors meld even better overnight. Just reheat gently, add fresh croutons, chives, and olive oil before serving to impress your guests.
Final Thoughts
There’s something truly special about this Creamy Celeriac Soup with Croutons and Chives Recipe. It’s the kind of dish that warms the soul and feels like a little celebration of simple, delicious ingredients dancing together. I hope you’ll give it a try soon and discover just how easy it is to create something truly comforting and elegant right in your own kitchen. Happy cooking!
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Creamy Celeriac Soup with Croutons and Chives Recipe
- Prep Time: 15m
- Cook Time: 45m
- Total Time: 1h
- Yield: 5.5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: European
- Diet: Gluten Free
Description
This creamy celeriac soup is a delicate and comforting dish featuring tender celeriac and potato simmered with aromatic herbs and spices, then blended smooth with rich cream. Perfect for a cozy starter or light meal, it offers a velvety texture and subtle flavors enhanced by buttery vegetables and fragrant spice sachet.
Ingredients
Vegetables and Aromatics
- 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
Herbs and 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
Dairy and 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)
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 vegetables: Melt the unsalted butter in a large pot over medium-low heat. Add chopped 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 spices: 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
- For extra flavor, use vegetable or chicken stock instead of water.
- Croutons add a delightful crunch; you can make your own by toasting cubed bread with olive oil and garlic.
- The spice sachet can be omitted if you prefer a simpler flavor.
- To make it vegan, substitute the butter with olive oil and use coconut or oat cream instead of dairy cream.
- Store leftover soup in the refrigerator for up to 3 days or freeze for up to 1 month.
