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
- 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.
- 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.
- 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.
- 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.
- Enrich with Cream: Pour in the cream and simmer for an additional 3 minutes to enrich the soup with a smooth, creamy texture.
- 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.
- Adjust Seasoning: Taste the soup and adjust salt and pepper as needed to fine-tune the flavor.
- 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.
