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
Scale
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.
