Creamy Celeriac Soup with Garlic, Leek, and Chive Garnish Recipe
Jump to Recipe· 4.1 from 71 reviews

If you’re searching for a cozy, velvety bowl of comfort that bursts with fresh flavor and subtle elegance, look no further than this Creamy Celeriac Soup with Garlic, Leek, and Chive Garnish Recipe. This soup is a luscious blend of celeriac’s earthy sweetness, the gentle bite of garlic and leek, all smoothed out by creamy richness and topped off with bright chives for a perfect finishing touch. It’s a dish that feels like a warm hug on chilly days, and once you try it, it might just become your new favorite way to enjoy winter produce.

A clean white wooden surface neatly arranged with the main ingredients for creamy celeriac soup: a small mound of peeled, chunky 2cm cubes of creamy off-white celeriac, next to similarly cut pale yellow potato cubes; a cluster of bright green celery stems diced into small cubes alongside a half leek white section diced into neat 1cm cubes; a small heap of finely diced golden yellow onion and translucent white garlic cloves finely chopped; a square pat of pale yellow unsalted butter on a small ceramic dish; a small white bowl filled with thick, glossy full-fat cream; fresh herb sprigs including vibrant green thyme and a glossy dark green bay leaf laid beside a tiny bundle tied with kitchen twine containing black peppercorns and coriander seeds; tiny piles of coarse white salt, pale white pepper powder and speckled black peppercorns arranged artfully; a drizzle bottle of green-tinted olive oil and a small bowl of crunchy golden-brown croutons; finished with a sprinkle of finely chopped bright green chives in a white ceramic spoon. The ingredients are spaced evenly with natural daylight casting soft shadows, highlighting textures from smooth cream to rough celeriac cubes, styled with rustic and minimalistic elegance. Overhead shot, top down view, flat lay photography, professional food styling --ar 1:1 --q 2 --s 750 --v 6.1 this Recipe

Ingredients You’ll Need

What’s so delightful about this recipe is how straightforward but thoughtfully chosen the ingredients are. Each one plays a vital role in creating layers of flavor, silky texture, and inviting aroma that make this soup a standout.

  • Onion (diced): Builds the foundational sweetness and depth of the soup’s flavor.
  • Leek (white part only): Adds a delicate, mild onion note without overpowering the other ingredients.
  • Celery stems (diced): Brings freshness and subtle crunch that balances the creaminess.
  • Peeled celeriac (cubed): The star ingredient offering earthy, slightly nutty flavor and creamy texture when cooked.
  • Potato (peeled and cubed): Essential for thickening and adding smoothness without heaviness.
  • Garlic cloves (finely chopped): Infuses gentle pungency and warmth that complements the leek and celeriac.
  • Unsalted butter: Ensures a rich mouthfeel and helps soften the vegetables golden without browning.
  • Full fat cream: Provides luscious creaminess that rounds out the soup perfectly.
  • Water or stock: Acts as the flavorful liquid base to meld all the elements together.
  • Salt and white pepper: Season the soup delicately, enhancing the natural vegetable flavors without dark specks in the pale soup.
  • Fresh bay leaf and thyme sprigs: Impart subtle herbal notes during simmering, creating complexity.
  • Black peppercorns and coriander seeds: Tied together in a sachet for easy removal, these add a gentle spicy warmth and aromatic brightness.
  • Croutons: Provide a crunchy, buttery topping that contrasts beautifully with the smoothness.
  • Olive oil (for drizzling): Adds a glossy finish and a hint of fruity richness.
  • Finely chopped chives: The fresh garnish that brings a vibrant green color and subtle onion flavor.

How to Make Creamy Celeriac Soup with Garlic, Leek, and Chive Garnish Recipe

Step 1: Prepare the Spice Sachet

Start by bundling the fresh bay leaf, thyme sprigs, black peppercorns, and coriander seeds in a small piece of cheesecloth. Tie it securely with cooking twine to create a sachet. This clever little bundle will infuse the soup with delicate herbal and spicy aromas without leaving any grit behind, making clean-up a breeze.

Step 2: Gently Sauté the Vegetables

Melt the unsalted butter in a large pot over medium-low heat. Add the diced onion, leek, celery, and chopped garlic. Cook gently for about 10 minutes until everything softens nicely but stays pale, unlocking deep savory flavors without any browning. This slow sauté is what lays down the rich and mellow flavor base for the entire soup.

Step 3: Add Celeriac and Potato

Introduce the cubed celeriac and potato to the pot, stirring them through the softened vegetables. Continue cooking for around 10 minutes. This step lets the edges start to soften, which helps achieve the perfect tenderness and ensures the soup’s color remains beautifully light and creamy.

Step 4: Simmer with Spices and Liquid

Sprinkle in the salt and white pepper, then drop in the spice sachet. Pour in the water or stock and bring everything to a boil. Once boiling, reduce the heat to a gentle simmer and let it cook uncovered for 25 minutes. This is when the celeriac becomes meltingly tender, allowing all the flavors to mingle deeply in the simmering pot.

Step 5: Enrich with Cream

Pour in the full fat cream and let the soup simmer for an additional 3 minutes. This final simmer envelops the vegetables with creamy lushness, transforming the soup into a silky, luxurious treat that feels indulgent but never heavy.

Step 6: Blend to Perfection

Carefully remove the spice sachet and discard it. Use a stick blender to puree the soup directly in the pot until it’s smooth and velvety, about 3 minutes. If you prefer, cool slightly and blend in batches in a regular blender—just be careful with the hot liquid. The goal is a flawless creamy consistency without lumps or graininess.

Step 7: Taste and Adjust Seasoning

This is your moment to fine-tune. Taste the soup and add a little extra salt or white pepper if needed. This ensures every spoonful sings with balanced flavor and highlights the gentle sweetness of celeriac.

Step 8: Serve with Chive Garnish and Croutons

Ladle the soup into bowls and lavish it with golden croutons for a crunchy contrast. Sprinkle generously with finely chopped chives, then drizzle with a touch of olive oil. Serve immediately alongside thick slices of crusty bread to soak up every drop of the delicious soup.

How to Serve Creamy Celeriac Soup with Garlic, Leek, and Chive Garnish Recipe

Garnishes

The secret to elevating this creamy celeriac soup lies in the garnishes. Bright, freshly chopped chives add a lively green pop and subtle onion flavor that cuts through the richness. Golden buttery croutons bring irresistible crunch and texture, while a light drizzle of olive oil adds sheen and a fruity, peppery finish. These final touches transform a simple soup into a memorable dish that’s as beautiful as it is tasty.

Side Dishes

Pairing this soup with crusty artisan bread is classic and perfect for dipping. For a heartier meal, a fresh green salad with lemon vinaigrette or roasted root vegetables complements the earthy flavors. Alternatively, serve it alongside a creamy cheese plate or some smoked salmon for a restaurant-quality lunch at home.

Creative Ways to Present

For entertaining, serve the soup in elegant cups or hollowed-out mini pumpkins for a rustic look. Garnish with edible flowers for a colorful twist or swirl in a little herb oil instead of olive oil for stunning visual contrast. You can even top with roasted garlic cloves or a dollop of crème fraîche for extra creaminess and richness.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in the fridge for up to 3 days when stored in an airtight container. The flavors often deepen overnight, making leftovers even tastier the next day. Just give it a good stir before reheating.

Freezing

You can freeze the soup in portions for up to 3 months. Avoid freezing with the cream added; instead, freeze the base soup and stir in fresh cream when reheating to preserve the silky texture. Make sure the soup is completely cooled before freezing to maintain the best quality.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally to prevent scorching. Add extra cream or a splash of stock if the soup has thickened too much. Avoid boiling as it can separate the cream and affect the smooth texture.

FAQs

Can I use vegetable stock instead of water?

Absolutely! Using vegetable stock instead of water will add more depth and richness to the soup without overpowering the delicate celeriac flavor. Just ensure it’s not too salty to keep control over the seasoning.

Is there a substitute for celeriac?

If celeriac isn’t available, try using parsnips or a mix of celery root and potatoes. The flavor will be a bit different but still delicious and creamy with a similar texture.

Can I make this soup vegan?

Yes, just substitute the butter with olive oil or vegan margarine, and use coconut cream or a plant-based cream alternative. Be aware this will slightly change the flavor but still result in a comforting, creamy soup.

Why use a spice sachet?

The sachet allows you to infuse the soup with aromatic herbs and spices without leaving bits behind, resulting in a perfectly smooth texture and balanced flavor without the fuss of straining later.

How do I store homemade croutons?

Make croutons ahead by baking bread cubes tossed with olive oil and seasoning until golden and crispy. Store in an airtight container at room temperature and add to the soup just before serving to keep their crunch.

Final Thoughts

Giving this Creamy Celeriac Soup with Garlic, Leek, and Chive Garnish Recipe a try is like inviting a little bowl of comfort and elegance into your kitchen. The harmonious blend of subtle spices, fresh herbs, and silky texture makes it a crowd-pleaser and a personal favorite you’ll want to return to time and again. So grab your pot, gather those simple ingredients, and let yourself enjoy this creamy, dreamy soup that’s sure to warm your heart and soul.

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Creamy Celeriac Soup with Garlic, Leek, and Chive Garnish Recipe

Creamy Celeriac Soup with Garlic, Leek, and Chive Garnish Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 71 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 5 to 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: European
  • Diet: Vegetarian
Print Recipe

Description

This creamy celeriac soup is a comforting and velvety dish perfect for chilly days. Made with a blend of celeriac, potato, aromatic herbs, and finished with rich cream, it delivers a delicate flavor and smooth texture. Enhanced by an infused sachet of spices and served with crispy croutons and fresh chives, this soup is both elegant and homey—ideal for a cozy lunch or light dinner.

Ingredients

Vegetables

  • 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

Liquids & Dairy

  • 60g / 4 tbsp unsalted butter
  • 1 cup full fat cream (pure, thickened or heavy)
  • 1.5 litres / 6 cups water (or stock if preferred)

Herbs & Spices

  • 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)
  • 1 1/2 tsp salt
  • 1/4 tsp white pepper

Garnishes

  • Croutons (see note)
  • Olive oil, for drizzling
  • 1 tbsp finely chopped chives (or parsley/chervil)

Instructions

  1. Prepare 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 make a sachet for easy flavor infusion.
  2. Sauté Aromatics: Melt the unsalted butter in a large pot over medium-low heat. Add chopped onion, leek, celery, and garlic. Cook gently for about 10 minutes until the onion softens without browning, developing the soup’s flavorful base.
  3. Cook Vegetables: Add the diced celeriac and potato to the pot. Cook while stirring regularly for 10 minutes, allowing the edges to soften without coloring, keeping the soup’s appearance white and clean.
  4. Add Liquids and Simmer: Stir in salt, white pepper, the prepared spice sachet, and water. Bring the mixture to a boil, then reduce heat to a gentle simmer. Cook uncovered for 25 minutes until the celeriac is very tender.
  5. Enrich with Cream: Pour in the cream and simmer for an additional 3 minutes to enrich the soup with a smooth, creamy texture.
  6. Blend Soup: Remove the spice sachet carefully. Using a stick blender, blend the soup directly in the pot for about 3 minutes until completely smooth. Alternatively, cool slightly and blend in batches in a regular blender following safety precautions.
  7. Adjust Seasoning: Taste the soup and adjust salt and pepper as needed to fine-tune the flavor.
  8. Serve: Ladle the soup into bowls. Top with golden croutons and sprinkle with chopped chives. Drizzle with a little olive oil and serve immediately with crusty bread for dipping.

Notes

  • For the croutons, use day-old bread cut into cubes, tossed in olive oil, seasoned with salt and pepper, then toasted in the oven or a skillet until golden and crisp.
  • If preferred, vegetable or chicken stock can replace water for deeper flavor.
  • Use a floury potato like Russet for a creamier texture.
  • The soup can be prepared ahead and reheated gently on the stovetop, adding a splash of cream or water if it thickens too much.

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