Celeriac Soup
Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
5 out of 5 stars
(13)
Ingredients
5 servings
- 60g / 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)
- 800g / 1.6 lb (peeled weight) celeriac (, cut into 2cm / ⅘" cubes (~1kg / 2lb unpeeled, Note 2)
- 200g / 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
- 1 cup cream (, full fat (pure, thickened or heavy, Note 4)
- 1 bay leaf (, fresh)
- 2 thyme sprigs
- 1/2 tsp black peppercorn (go without if no sachet)
- 1/2 tsp coriander seeds (1/8 tsp powder if no sachet)
- Croutons (Note 6)
- Olive oil (, for drizzling)
- 1 tbsp chives (, finely chopped (sub parsley or chervil)
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Preparation
Step 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.
Step 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.
Step 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!
Step 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.
Step 5
Cream: Add cream, simmer for another 3 minutes.
Step 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 (Note 5)
Step 7
Adjust seasoning: Adjust salt and pepper to taste.
Step 8
Serving: Ladle into bowls. Sprinkle with croutons and chives, drizzle with olive oil. Serve with crusty bread for dunking!
Step 9
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