Description
This creamy celeriac soup is a comforting and velvety dish packed with earthy flavors from celeriac and celery, enriched with butter and cream for luscious texture. It uses a subtle spice sachet of bay leaf, thyme, peppercorns, and coriander to infuse warmth, making it an ideal starter or light meal for cooler days. Garnished with crisp croutons and fresh herbs, it offers a delightful balance of smoothness and crunch.
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
Dairy and Fats
- 60g / 4 tbsp unsalted butter
- 1 cup full fat cream (pure, thickened or heavy)
Liquids and Seasoning
- 1.5 litres / 6 cups water (or stock if preferred)
- 1 1/2 tsp salt
- 1/4 tsp white pepper
Spice Sachet Ingredients
- 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/Serving
- Croutons (see note)
- Olive oil, for drizzling
- 1 tbsp finely chopped chives (or parsley/chervil)
Instructions
- Prepare the spice sachet: Place the bay leaf, thyme sprigs, black peppercorns, and coriander seeds inside a small piece of cheesecloth or a tea infuser bag to create a spice sachet. This will easily infuse the soup with flavor without leaving bits in the final dish.
- Sauté vegetables: In a large pot over medium heat, melt the unsalted butter. Add the diced onion, leek, and celery. Cook gently for about 5-7 minutes, stirring occasionally, until the vegetables soften and become translucent without browning.
- Add celeriac, potato, garlic, and spice sachet: Add the peeled and cubed celeriac and potato to the pot, along with the finely chopped garlic. Stir well to combine and cook for another 2 minutes to release the fragrant aromas.
- Add liquid and seasoning: Pour in the water (or stock if preferred) and add the salt and white pepper. Add the prepared spice sachet into the pot. Stir gently and bring the mixture to a boil.
- Simmer soup: Reduce heat to a simmer and cook uncovered for about 25-30 minutes, or until the celeriac and potato are tender when pierced with a fork.
- Remove spice sachet and blend: Carefully remove the spice sachet from the soup and discard. Using an immersion blender, blend the soup directly in the pot until completely smooth and creamy. Alternatively, you can blend the soup in batches in a countertop blender.
- Add cream and adjust seasoning: Stir in the full-fat cream until fully combined. Taste the soup and adjust seasoning with additional salt or white pepper if needed. Warm gently but do not boil after adding the cream to preserve its richness.
- Serve and garnish: Ladle the soup into bowls, drizzle with olive oil, sprinkle with finely chopped chives (or parsley/chervil), and top with croutons for texture and contrast.
Notes
- For croutons, cube bread, toss in olive oil and toast them in the oven or skillet until golden and crispy.
- This soup can be made ahead and refrigerated for up to 2 days; reheat gently on the stovetop.
- Use vegetable or chicken stock instead of water for more depth of flavor.
- To make this soup vegan, substitute butter with olive oil and use a plant-based cream alternative.
Keywords: celeriac soup, creamy soup, vegetable soup, autumn soup, easy soup recipe, comforting soup, beginner friendly