celeriac soup

Recipe video above. Celeriac is an unsung hero of the vegetable world! It makes a wonderful creamy Celeriac Soup that&#039;s an elegant near pure-white colour, and happens to be low carb. It&#039;s thick, creamy and comforting. Texture like potato but better flavour - tastes mildly like celery but with earthy, nutty undertones.Make it as a sophisticated first course for a dinner party, or just a cosy dinner for midweek.This easily makes enough soup for 5 people as a meal (with some crusty bread on the side!)

Celeriac Soup

/ 4 tbsp butter (, unsalted)

garlic (, finely chopped)

onion (, diced (brown or yellow))

leek (white part only) (,

celery stems (,

(6 cups) water

tsp salt

tsp white pepper

cream (, full fat (pure, thickened

bay leaf (, fresh)

thyme

tsp black peppercorn ((go without if no sachet))

coriander seeds ((1/8 tsp powder if no sachet))

Croutons ((Note 6))

Olive oil (, for drizzling)

chives

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.

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&#039;t rush this part – this creates an important flavour base so we can make this soup using water not stock.

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&#039;re going for a white soup here!

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.

Cream: Add cream, simmer for another 3 minutes.

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 (Note 5)

Adjust seasoning: Adjust salt and pepper to taste.

Serving: Ladle into bowls. Sprinkle with croutons and chives, drizzle with olive oil. Serve with crusty bread for dunking!

Minimally adapted from Hugh Fearnley-Whittingstall

olive oil

celeriac

potato

Leek (trimmed,

Onion

Garlic (sliced)

vegetable stock

salt and pepper (to taste)

parsley leaves (handful,

Place a large pot over a medium low heat and add the olive oil. Add the celeriac, leek, potato, garlic and onion, and season with salt and pepper. Gently sweat the vegetables until the celeriac starts to soften, around 10 minutes.

Add the vegetable stock and bring the soup up to a boil before reducing to a simmer. Simmer for 20 minutes or until the celeriac is completely tender. Add the parsley and use an immersion blender to puree until smooth, or alternatively blend in batches in a blender. Return to the heat and check the seasoning and adjust as necessary.

Serve with a drizzle of olive oil or a dollop of yoghurt or sour cream.

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Celeriac Soup

Celeriac Soup

Top 2 celeriac soup recipes from across the web

The most viewed celeriac soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Celeriac Soup

Celeriac Soup

The most viewed celeriac soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine