Description
This Creamy Celeriac Soup is a comforting, velvety soup made with celeriac, potatoes, and aromatic herbs. Gently cooked with butter, cream, and a delicate spice sachet, it offers a smooth and flavorful experience perfect for cozy meals. Garnished with golden croutons, fresh chives, and a drizzle of olive oil, this soup is both elegant and nourishing.
Ingredients
Scale
Main Ingredients
- 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 & Seasoning
- 1.5 litres / 6 cups water (or stock if preferred)
- 1 1/2 tsp salt
- 1/4 tsp white pepper
- 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)
Garnish
- Croutons (see note)
- Olive oil, for drizzling
- 1 tbsp finely chopped chives (or parsley/chervil)
Instructions
- Prepare the 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 create a sachet. This will infuse the soup with subtle aromatic flavors during cooking.
- Sauté the Vegetables: Melt the unsalted butter in a large pot over medium-low heat. Add the diced onion, leek, celery, and garlic, cooking gently for about 10 minutes until the onions soften without browning, establishing a rich and flavorful base for the soup.
- Add Root Vegetables: Stir in the diced celeriac and potato, cooking for another 10 minutes while stirring regularly. This softens the edges without coloring, ensuring the soup maintains a clean, white appearance.
- Add Seasonings and Simmer: Stir in salt, white pepper, the prepared spice sachet, and pour in the water (or stock). Bring the mixture to a boil, then reduce to a gentle simmer. Let cook uncovered for 25 minutes until the celeriac becomes very tender.
- Add Cream and Simmer: Pour in the full fat cream and continue simmering for an additional 3 minutes, enriching the soup with a smooth, creamy consistency.
- Blend the Soup: Carefully remove the spice sachet. Use a stick blender to blend the soup directly in the pot for about 3 minutes until completely smooth. Alternatively, let the soup cool slightly and blend in batches in a regular blender, following safety guidelines.
- Adjust Seasoning: Taste the soup and season further with salt and pepper if necessary to balance the flavors perfectly.
- Serve: Ladle the soup into bowls. Top with golden croutons and sprinkle with chopped chives. Drizzle with olive oil and serve immediately with crusty bread for a delightful meal.
Notes
- For croutons, cube day-old bread, toss with olive oil, salt, and garlic powder, then bake at 180°C (350°F) until golden and crispy.
- You can substitute water with vegetable or chicken stock for deeper flavor.
- To keep the soup lighter, use low-fat cream or a mix of milk and cream.
- The spice sachet can be made using a tea infuser if cheesecloth isn’t available.
- Leftover soup stores well in the refrigerator for up to 3 days and freezes perfectly.
