Creamy Celeriac Soup Recipe
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.
Servings 4 Servings
Calories 399kcal
Ingredients
- 25 g Butter 1 tablespoon + 2 teaspoon
- 1 Small Onion 100g
- 1 Medium Celery Stick 50g
- 1 Small-Medium Carrot 75g
- 12 Black Pepper Corns
- 1 tablespoon Fennel Seeds
- 1 Small Floury Potato 100g
- 1 Medium Celeriac 600-700g
- 500 ml Vegetable Stock 2 Cups
- 1 Bay Leaf
- ½ teaspoon Salt
- 250 ml Milk 1 Cup
- 250 ml Double Cream 1 Cup (heavy cream in the US)
Instructions
- Cut the onion, celery and carrot into a 1cm (½") dice.
- Melt the butter in a 24cm or 10" saucepan over a medium-low heat and add the onion, celery, carrot, fennel seeds and black pepper and "sweat" for 10 minutes. If the onion begins to brown, turn down the heat.
- Peel the celeriac and potatoes and cut both into 25mm (1") dice.
- Pour in the vegetable stock and add the potato, celeriac, bay leaf and salt and bring to a simmer.Add a lid and cook for 30 minutes or until the potato and celeriac are cooked.
- Transfer to a blender and blitz to form a smooth liquid.
- Return the soup to the pan that it was cooked in passing it through a fine-mesh sieve.
- Now add the cream and milk, stir to combine and bring to serving temperature, now is a good time to check the seasoning again and add salt as required.
See the Frequently Asked Questions for tips on how to prepare celeriac.
Video
Nutrition
Serving: 1 | Calories: 399kcal | Carbohydrates: 29g | Protein: 8g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 781mg | Fiber: 5g | Sugar: 9g
