Creamy Celeriac Dream Soup: Velvety Perfection

Creamy Celeriac Dream Soup: Velvety Perfection

A velvety celeriac soup made with butter, garlic, onion, and leek for a comforting and delicious meal.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8

Course: Soup

Calories: 250

Ingredients Method Notes

Ingredients

  

• 60 g / 4 tbsp butter (, unsalted)
• 2 garlic cloves (, finely chopped)
• 1 onion (, diced (brown or yellow))
• 1/2 leek (white part only) (, diced into 1cm / ½” cubes (~ 3/4 cup, Note 1))
• 3 celery stems (, diced into 1cm / ½” cubes (~1 1/2 cups))
• 800 g / 1.6 lb (peeled weight) celeriac (, cut into 2cm / ⅘” cubes (~1kg / 2lb unpeeled, Note 2))
• 200 g / 7oz potato (, peeled, cut into 2cm / 4/5″ cubes (floury or all-rounder – about 1 large; Note 3))
• 1.5 litres / quarts (6 cups) water (, or stock if you prefer)
• 1 1/2 tsp salt
• 1/4 tsp white pepper

Method

 

1. Spice and herb sachet: Bundle the bay leaf, thyme, black peppercorns and coriander seeds loosely in a small piece of cheesecloth to create a sachet. Tie with cooking twine to secure.
2. Cook onion and leek: Melt butter in large pot over medium-low heat. Add onion, leek, celery and garlic. Cook for 10 minutes until onion is soft but not golden. Don’t rush this part – this creates an important flavour base so we can make this soup using water not stock.
3. Cook celeriac and potato: Add celeriac and potato. Cook for 10 minutes, stirring regularly, until the outside of the celeriac and potato starts to soften. Be careful to not colour the celeriac – we’re going for a white soup here!
4. Simmer 25 minutes: Add salt, pepper, Spice and Herb Sachet, and water. Bring to a boil, then turn down to a simmer. Simmer for 25 minutes (no lid) until celeriac is very soft.
5. Cream: Add cream, simmer for another 3 minutes.
6. Blitz: Remove Sachet, then blitz until fully smooth using your method of choice: Stick blender (~ 3 mins), or cool slightly and do in a blender in batches.
7. Adjust seasoning: Adjust salt and pepper to taste.
8. Serving: Ladle into bowls. Sprinkle with croutons and chives, drizzle with olive oil. Serve with crusty bread for dunking!

Notes

– For an extra rich flavor, use chicken or vegetable stock instead of water.
– Ensure celeriac is very tender before blitzing for the smoothest texture.
– Garnish with fresh chives, a drizzle of olive oil, or toasted croutons for added texture and flavor.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

The key to a truly velvety celeriac soup lies in the cooking and blending process. Sautéing the aromatics – onion, leek, and garlic – in butter before adding the main vegetables (celeriac and potato) builds a foundational layer of flavor. This gentle cooking softens the vegetables and prevents a raw taste. Crucially, simmering the vegetables until they are completely tender is paramount. Overcooking is not an issue here; the goal is fork-tenderness, ensuring they break down easily during blending. The blending itself is where the magic happens. Using an immersion blender directly in the pot or transferring the soup in batches to a high-powered stand blender will achieve the desired creamy texture. For an exceptionally smooth, restaurant-quality finish, consider passing the blended soup through a fine-mesh sieve to remove any remaining fibrous bits from the celeriac. Seasoning at the end allows you to adjust the salt and pepper precisely to your taste after the flavors have melded.

Troubleshooting

• Soup is too thin: If the soup lacks body after blending, simmer it uncovered for an additional 10-15 minutes to allow some liquid to evaporate. Alternatively, you can thicken it slightly by blending in a tablespoon of cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and simmering for a minute.
• Soup has a bitter or raw taste: This usually indicates that the celeriac or other vegetables were not cooked long enough. Return the soup to the pot and simmer until the vegetables are very tender, then re-blend. Ensure you’ve used enough salt to balance the earthy flavors of the celeriac.
• Soup is grainy or fibrous: This can happen if the celeriac wasn’t blended thoroughly. Use an immersion blender for longer, ensuring all pieces are broken down, or pass the soup through a fine-mesh sieve for a smoother consistency.
• Flavor is bland: Celeriac has a subtle, earthy flavor. Ensure you’ve seasoned adequately with salt and white pepper. Adding a splash of lemon juice or a dollop of crème fraîche at the end can also brighten the overall taste.

Substitutions

• Celeriac: While celeriac is the star, parsnips can be used as a partial substitute (up to half the amount) for a slightly sweeter, nuttier flavor. However, the distinct celeriac taste will be less pronounced.
• Potato: Any waxy or all-purpose potato will work. Avoid very starchy potatoes like Russets if you want to maintain a smoother texture without excessive thickening. A small amount of white beans could add creaminess but will alter the flavor profile.
• Leek: The white and light green parts of a leek add a mild oniony sweetness. If unavailable, use an extra 1/2 onion, but the soup’s flavor will be less complex.
• Stock: Vegetable stock can be used instead of water for a richer, more complex base flavor. Chicken stock can also be used, but it will impart a non-vegetarian flavor.

Pro tips

• For an extra rich flavor, use chicken or vegetable stock instead of water.
• Ensure celeriac is very tender before blitzing for the smoothest texture.
• Garnish with fresh chives, a drizzle of olive oil, or toasted croutons for added texture and flavor.

Enjoy this comforting and elegant Celeriac Soup, a testament to the versatile celeriac root. Serve it warm and savor every spoonful.

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