Craving a velvety smooth soup that's surprisingly simple? This creamy celeriac soup recipe elevates humble root vegetables into a gourmet experience. Prepare to unlock the secrets to its irresistible flavor and discover the magic that happens in just a few easy steps.
About Celeriac Soup
Celeriac is the unsung hero of the vegetable world, so I'm excited to share this creamy Celeriac Soup recipe with you! It's elegant, nearly pure-white, and kinda low-carb – which is a win, trust me. We're talking thick, creamy, and comforting, like a hug in a bowl, but better, you know?
The texture is similar to potato, but the flavor? Oh, it's on another level! You'll taste a mild celery flavor with some earthy, nutty vibes. It's subtle, but awesome! Like the addition of cheddar cheese, croutons may add a pleasant textural contrast.
Wanna get fancy? Serve it as a first course for a dinner party. Or, if you're like me, just make it a cozy dinner for a weeknight. This makes enough for five people, so grab some crusty bread for dunking – you'll need it!
Ingredients Overview
I've shared how wonderful it is, so let's look at what you'll need. Grab 60g of butter, 2 garlic cloves, 1 diced onion, and half a leek – just the white part, diced, please!
Next, you'll want 3 celery stalks and 800g of celeriac – peeled and cubed. Don't forget 200g of potato! Now, for liquids, have 1.5 liters of water ready. This recipe, like some vegetable-based soups, can deliver a comforting bowl of warmth and nutrition. Season with 1 1/2 tsp of salt and 1/4 tsp of white pepper. A cup of cream is essential.
For the spice sachet, get 1 bay leaf, 2 thyme sprigs, 1/2 tsp black peppercorns, and 1/2 tsp coriander seeds. No sachet? No worries!
Finishing touches? Croutons, olive oil, and 1 tbsp of chives. That's it! Celeriac: an unsung hero of the root vegetable world; it's now time to whip this soup to life.
Step-by-Step Instructions
Alright, let's dive right into how we're going to make this delicious soup! First, bundle your bay leaf, thyme, peppercorns, and coriander seeds in cheesecloth. I tie it with cooking twine to secure!
Next, melt butter in a large pot—medium-low heat is key. Sauté onion, leek, celery, and garlic for 10 minutes until soft. Don't rush; this forms our flavour base; no stock needed thanks to this step!
Add celeriac and potato; cook for 10 minutes, stirring! We want to soften them, not brown them—this soup's gotta be white!
Now, add salt, pepper, your spice sachet, and water. Bring it all to a boil, then simmer for 25 minutes – no lid! –until the celeriac is very soft.
Stir in cream, and simmer for 3 more minutes.
Finally, remove your spice sachet, then blend until completely smooth with a stick blender (3 mins!). Taste and adjust salt and pepper if needed.
Tips for the Best Soup
Once you're done blending the soup until it's ultra-smooth, there are more things you can do to really make the soup sing! It's all about fine-tuning, you know?
First, taste, taste, taste! Does it need more salt? A pinch of pepper? Don't be shy—seasoning's your best friend. A tiny splash of lemon juice can also brighten things up, giving it a little zing.
Next, consider the consistency. Too thick? Whisk in a tablespoon or two of water or broth until it's just right. Too thin? Simmer it for a few minutes longer to let it reduce slightly – easy peasy! Remember, we want creamy, not gloopy or watery.
Finally, if bits of thyme leaves offend you, and you didn't use a spice sachet, strain the soup! I won't judge if you do. I promise!
Serving and Storing
Serving a bowl of celeriac soup is more than just ladling it into a dish – I mean, you could do that, but let's add a little flair, shall we? Sprinkle some golden croutons, a swirl of olive oil, and a dash of fresh chives! It's like a tiny, tasty spa treatment for your soup. Serve with crusty bread.
Now, about storing this liquid gold – let's talk leftovers. You can keep your celeriac soup in the fridge for about 4 to 5 days. I haven't personally tried freezing it, but honestly, I don't see why it wouldn't work! Just let it cool completely first. When you're ready to eat, thaw it out, reheat and it's almost like you've got a brand-new batch!
Short Recipe Version
Creamy Celeriac Soup
Prep time: 15 minutes
Cook time: 35 minutes
Servings: 4
Ingredients:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 large celeriac, peeled and cubed
- 4 cups vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions:
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add celeriac and vegetable broth. Bring to a boil, then reduce heat and simmer for 30 minutes, or until celeriac is tender.
- Carefully transfer soup to a blender or use an immersion blender to puree until smooth.
- Return soup to the pot, stir in heavy cream, and heat through. Season with salt and pepper to taste.
Nutrition Information (per serving, estimated):
- Calories: 200
- Fat: 15g
- Protein: 3g
- Carbohydrates: 15g