Cream of Celeriac Soup

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Cream of Celeriac Soup

Let’s face it the humble celeriac is one hell of a fugly vegetable, but behind the lumps and bumps of a colour so nondescript it defies description lies, in my opinion, the tastiest of root vegetables. So when it comes to my cream of celeriac soup I don’t mess around to much it is all about the nutty celery flavour of possibly the worlds ugliest vegetable. I’ve listed the weight of the celeriac as prepped weight for this celeriac soup purely because it is quite wasteful, you do have to hack away a load of stuff. Being homegrown my celeriac are even more knobbly so suck it and see.

It would be remiss of me not to mention the crumb for this dish… My tomato soup recipe shows that I am rather fond of the good old fashioned crouton, however this celeriac soup has a topping that nudges the humble crouton in the ribs and tells it to bugger off. Seriously you gotta try this crumb, sprinkle it on anything, soup sorted, grilled chicken, hell yes, salad, of course. I’m not joking it is fanbloodytastic and so ridiculously simple it hurts, but that paprika hit with the crispy breadcrumbs adds so much to so many things. As with all cooking I think it is the last 1% of the dish that takes a plate or bowl of food from tasty to memorable and this crumb is the 1% for this cream of celeriac soup!

Cream of Celeriac Soup

 

Cream of Celeriac Soup
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Cream of Celeriac Soup

A Cream of Celeriac Soup as a perfect winter staple, packing loads of almost nutty 'celery' flavour and silky smooth with a fun crunchy topping.

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6
Author Brian Jones

Ingredients

  • 25 g Butter.
  • 100 g Onion.
  • 2 Celery Sticks.
  • 75g Carrot. Medium Dice.
  • 12 Black Pepper Corns.
  • 1 Tsp Dried Thyme.
  • 100 g Potato. Cut into 25mm dice.
  • 600 g Celeriac. Prepared weight, cut into 25mm dice.
  • 500 ml Vegetable Stock.
  • 1 Bay Leaf.
  • Salt to Taste.
  • 300 ml Milk.
  • 200 ml Cream.
  • 25 g Salami. Finely Diced.
  • 10 g Bread Crumbs.

Instructions

  1. Melt the butter in a pan over a medium heat and add the onion and celery, then cook for 5 minutes being careful not to colour the onion.
  2. Now add the carrot and cook for a further 10 minutes.
  3. Add in the pepper and thyme then stir.
  4. Then add the celeriac, potato, vegetable stock and bay leaf, bring to a boil and finally reduce the temperature to a low simmer and add a lid.
  5. Cook for 30 minutes or until the potato and celeriac are soft, check as it is cooking and add salt as required.
  6. When the celeriac and potato are soft, blitz in a blender until silky smooth, I like to pass mine through a fine sieve to get it extra silky.
  7. Now add the cream and milk,stir to combine and bring to temperature, now is a good time to check the seasoning again and add salt as required.
  8. Whilst the soup is coming to temperature add the breadcrumbs and salami to a frying pan over a medium high heat and fry for a couple of minutes, stir occasionally and sprinkle on the soup before serving.

Recipe Notes

You can of course omit the topping and turn this vegetarian, a really great alternative would be some freshly grated hazelnut.

Cream of Celeriac Soup
A Cream of Celeriac Soup as a perfect winter staple, packing loads of almost nutty 'celery' flavour and silky smooth with a fun crunchy topping

(Visited 11 times, 5 visits today)
Go On, Share It! You know you want to 😉
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2017-02-24T12:11:00+00:00

12 Comments

  1. Helen @ Fuss Free Flavours December 13, 2016 at 9:24 am - Reply

    I love how celeriac is such an odd bod, but so underestimated. Such a fab vegetable. Soup sounds wonderful and perfect for cold days.

    • Brian Jones December 14, 2016 at 10:12 am - Reply

      It is definitely one of the downtrodden members of the root veg family but it has such a glorious flavour beyond that rather fugly surface.

  2. Kavey December 13, 2016 at 9:51 am - Reply

    I really don’t cook enough with celeriac but I should because I do enjoy the taste. This soup looks so rich and tasty.

    • Brian Jones December 14, 2016 at 10:13 am - Reply

      Celeriac does have such a great flavour and grew like crazy in our garden this year so we have loads of it 😀

  3. Sarah December 13, 2016 at 11:51 am - Reply

    This looks delicious! I’ve never have celeriac before but now I’m completely intrigued to try it!

    • Brian Jones December 14, 2016 at 10:14 am - Reply

      I love introducing people to something new… Please do give it a try it is fabulous.

  4. Dannii @ Hungry Healthy Happy December 13, 2016 at 11:55 am - Reply

    We have recently really gotten in to celeriac and I was thinking of trying it in a soup. This looks lovely.

    • Brian Jones December 14, 2016 at 10:14 am - Reply

      It is so great in soups, has a similar textural properties to a waxy potato but with a much more interesting flavours.

  5. Jenni December 13, 2016 at 12:26 pm - Reply

    What a great sounding soup! I am totally loving that crumb topping! YUM!

    • Brian Jones December 14, 2016 at 10:16 am - Reply

      I have a confession, I make way more of this crumb topping than is required and eat it as a snack… It is also great sprinkled over meat or fish.

  6. Agness of Run Agness Run February 15, 2017 at 1:01 pm - Reply

    Yummy! I love this soup recipe, Brian! Can’t wait to try it.

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