Easy Cream of Celeriac Soup

Celeriac soup is an easy creamy comforting recipe made from celery root, my version features the flavours of fennel & black pepper.

This soup will is an ideal easy lunch and will store in the fridge for 3-4 days. It is also perfect for slipping into a thermos flask for a cold day out.

Creamy Celery Root Soup

Celeriac is a much-underused vegetable as far as I am concerned. I am sure its somewhat gnarly appearance has a great deal to do with that!

However, beneath that gnarly skin is a wonderfully flavoured root vegetable.

It is from the same family as celery and is also known as celery root, which should give you a hint as to its flavour. It does share a similar flavour to its sibling vegetable but has a more earthy and nutty flavour.

In this creamy celeriac soup, it provides all of the flavour with the exception of a little fennel to add some aniseed back notes.

It is gloriously simple to make, it is just a case of chopping some vegetables, simmering them and then blending before stirring in some cream

It is a wonderfully flexible vegetable that can be used in many of the same ways as potato or swede!

You can make roasted celeriac, mashed celeriac, chuck it into stews or soups like my Hungarian Babgulyas. I even use it in my roasted vegetable crumble.

So if you have noticed this rather ugly looking veg in the supermarket but are not quite sure what to do with it… give the wee fella a chance!

Frequently Asked Questions

How do you prepare celeriac?

I tend to use two pieces of kit to prepare celeriac, the first is a large sharp knife and the second is a good vegetable peeler!

Begin by washing the celeriac if it is a bit muddy, which is not unusual, then top and tail the vegetable. This gives you a stable surface to chop the vegetable later.

Then get in there with a vegetable peeler and go to town, you will need to ensure that you have got rid of the “eyes” as you go. A 650g or 22oz celeriac will yield around 500g of or 17oz of useable veg!

You then just need to cut it up as per your recipe.

Why is there potato in this recipe?

Celeriac as an ingredient does not have a great deal of starch and without the addition of potato this soup can be a bit “watery”.

The starch from the potato holds it all together and gives the dish a much smoother feel.

How long will this soup save?

It is fine in the fridge for 3-4 days.

Can I freeze this soup?

I personally do not like to freeze creamy soups. This is because both the texture and flavour are impacted by the freezing process.

However, it is safe to freeze if you want to and it will last for 6 months in the freezer.

Serving Suggestions

This cream of celeriac soup is a wonderfully simple starter, lunch or even supper dish.

It does not need a great deal added to it, I like to add a garnish of fresh parsley and smoked paprika.

Then a big chunk of crusty bread and I am good to call it done! Something like this crusty Italian bread would be perfect.

You could add some croutons in the same way I do with my roasted tomato soup.

If you wanted to serve it in a way that is a bit showier, then add buttery bread crumb topping. The one lemon parsley crumb that I use on my sea bream fillet would be perfect.

Equipment Used

I only mention brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.

• Stovetop.
• 24cm or 10″ saucepan with a lid.
• Chopping board.
• Kitchen knife.
• Vegetable peeler or pairing knife.
• Weighing scales and or measuring cups and spoons.
• Blender.
• Fine mesh sieve.