Celeriac soup with croutons recipe

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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Root vegetable soup

This celeriac soup is wonderfully flavoured and a nice consistency and texture thanks to the bit of crunch provided by the fresh croutons.

5 people made this

IngredientsServes: 4

  • 500g celeriac root
  • 750ml vegetable stock
  • 100ml single cream
  • salt and white pepper, to taste
  • 1 pinch ground nutmeg
  • For the croutons
  • 1 tablespoon butter
  • 2 slices bread, diced
  • chopped fresh parsley, to garnish

MethodPrep:10min ›Cook:40min ›Ready in:50min

  1. Peel the celeriac and cut into quarters. Place into a saucepan with salted water and cook until soft, about 30 minutes.
  2. Finely mash celeriac and transfer to a saucepan. Add stock and bring to the boil. Reduce the temperature and simmer for 5 minutes. Add cream and heat through, but don't let it boil. Season with salt, white pepper and nutmeg to taste.
  3. For the croutons:

  4. Meanwhile melt butter in a frying pan and add the bread slices. Fry until crisp and golden brown on all sides.
  5. Ladle the soup into bowls and garnish with parsley and croutons.

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Reviews & ratingsAverage global rating:(3)

Creamy Celeriac Soup

Melt butter toss with bread on a baking sheet. Bake at 350° for 20 minutes or until golden.

Heat oil in a Dutch oven over medium heat. Add leek cook 10 minutes, stirring often. Stir in flour cook 2 minutes, stirring well. Add celeriac and broth bring to a simmer. Cook for 30 minutes. Let stand 10 minutes.

Place half of mixture in blender. Remove center piece of blender lid, and secure blender lid on blender. Place a clean towel over opening in lid. Process until smooth. Strain pureed mixture through a sieve over a bowl discard solids. Repeat procedure with remaining celeriac mixture.

Return soup to pan over medium heat stir in half-and-half, pepper, and salt. Cook for 5 minutes. Serve with croutons. Garnish with parsley, if desired.

Creamy Celeriac Soup with Garlic Croutons Recipe By Safiyah Mariyah

Trained at Le Cordon Bleu (London), Safiyah-Mariyah is a Private Chef and Founder of plant-based foods businesses SMCO and SMCO Bakery. Head to her Instagram to see the delicious takeaway meals she serves, along with other creations, which are all loved by Londoners.

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This was quite good, very subtle, but delicious and warming to have on a rainy evening. Paired with a fresh loaf of soda bread, it made a lovely dinner. I used what I had on hand, since we're sheltered-in-place, and it's a very forgiving recipe.

I'm giving this recipe four stars because I've made it according to the recipe and it was delicious. NOTE: This is not a great recipe for vegetarians. Today I made this for a vegetarian, so I substituted veggie broth. It completely overwhelmed the delicate flavor of the celeriac. Stick with the chicken broth.

Used 1/2 jerusalem artichokes (only had 11 oz celery root and about same of chokes) - chokes definitely dominated the flavor but still quite good. Toasted small cubed several day old baquette in half olive oil, 1/2 butter in lg skillet. Added thyme after toasted.

Very easy and delicious. I added as much fresh tarragon as thyme and it gave me the soup an interesting flavour. I also did not use as much butter and used half-and-half instead of heavy cream. The soup was still plenty creamy and the half-and-half mellowed the celeriac flavour considerably (I might prefer the iteration without the dairy).

I really liked this bisque. 3 1/2 forks really. I ommited the potato, added a few garlic cloves with the shallots. I used the celery tops, after washing them throughly. Finished with rosemary parmesan croutons (w a touch of cayenne), green onions, and truffle salt. Yum!

this was my 1st attempt cooking with celery root, and what a SUCCESS!! it had a rich, velvety, creamy texture (even though i omitted the cream entirely). other changes: only used 2T of butter + subbed in a little EVOO. i also subbed homemade turkey stock. fantastic healthy soup!

I made this a couple weeks ago and loved it. Today I made it again and added thinly sliced lemongrass stalk, WOW! A nice addition of flavor in my opinion.

Crumble some bacon on it before serving, bacon makes everything better.

GREAT SOUP! This was easy and delicious and has me thinking of other components that would add even more to this, like a brunoise of apple or adding some fennel. Can't wait to make it again.

Awesome as written. I think the few posters who thought it was blah probably hadn't salted it adequately. Potato in a low-sodium chicken broth can quickly make a soup base taste like dishwater unless you titer the salt. Easy and quick. Now I have a go-to recipe for this farmer's market staple.

Indeed, where are the croutons?? I have made this and it is delicious, but wonder what happened to the last bit of the recipe.

This soup is marvelous if you drizzle truffle oil on it.

I made this recipe exactly as written - the flavor was very mild, the consistency too thick, and where the heck are the croutons - it really needed a crunchy topping - - - highly over rated at 4 forks!

This was so good! I used about half of the required butter and cream, still very creamy and delicious. I added a whole red onion because I didn't have any shallots as well as some mixed frozen herbs. Very rich, flavorful and super easy to make.

People really loved this soup at dinner (one of my friends returned for thirds). I found this to have very basic, subtle flavors. I wouldn't necessarily choose this over any other soup. Not worth the effort of hunting down celery root, in my opinion.

This was great, even with no cream. The shallots are a good idea as yellow onion might be too strong. I used a parmesan, well, romano rind as another reviewer suggested. Easy and delicious.

Very nice and easy soup. I used buttermilk instead of heavy cream and cut out almost all the butter to make it healthier. Next time I would add a lot more onions and/or shallots and increase the salt and pepper. Definitely a keeper for a quick weekday meal.

A MAZ ING !! Most delicious soup I have ever made. so simple, so tasty! I had never cooked with celeriac before and found some at the farmers' market this week. I used yellow onion because I am out of shallots and it was still fantastic. This also tasted great without the cream but I put it in anyway..yum. Hmm, think I'll go heat some leftover soup now!

My husband made this for me tonight, and it was so so good. It doesn't even need the croutons. It's perfect as is. Your guests will love it and your family will request it for holiday meals. like I just did.

I love blended soups and this one is a new addition to my many fav's. I made an addition - I cut up some chirizo into thin disk -then fried them up and topped some over each individual bowl A little fancy touch Perfect balance of mild, spicy and salty

I made several changes to make this recipe healthier: used 1 tablespoon of olive oil instead of butter, no whipping cream, and added a diced sweet potato. Ended up adding a couple of cups of water too. The flavor of the celeriac came through.

I must be missing something! I just spent $5 on celery roots and an hour of my time and it was all wasted!

Thie soup is fabulous. I was concerned because I didn't make it a day before but it didn't matter. Raves all around the table!! I don't know why the title says ɼroutons' because there aren't any.

I was really surprised by this soup! I didn't have fresh thyme on hand, and all of the stores in my area were out of it as well. However, I used 2 tbsp of a vegan No Chicken bouillon concentrate mixed with the 2 cups of water, and the soup was truly flavorful! Even my 15 month old enjoyed it! Also, for anyone looking to veganize this recipe, instead of the whipping cream, substitute a dollop of Tofutti sour cream as the garnish.

Delicious! Definitely make the day before. I tasted it right after making and was dubious, but this morning it's GREAT, even cold. I skipped the small amount of celery and used 1 large onion, no shallot. I will garnish with chopped Kalamatas and maybe some lemon zest for an Easter feast this afternoon, with bunny-shaped croutons (just had to use that cookie cutter).

Easy Creamy Celeriac Soup

Celeriac soup on set table

Have you ever had celeriac? Although this vegetable is often considered an ugly duckling, you shouldn’t let its appearance deceive you, it is very delicious. This easy creamy celeriac soup is super simple and only requires 8 to ingredients. Time to bring out that soup pot.

Can I replace it celeriac with celery to make this soup?

Although similar in smell and name, celeriac can not be replaced by celery in this soup. While technically coming from the same plant, celeriac is cultivated for its root. Celeriac is a bit more intense and earthier than celery, and it does have a different texture which is why we use it for this soup.

Celeriac is delicious is soups and stews, but you can also use it in a roast or turn it into chips, there are plenty of options for this vegetable. This winter I’ll be trying new celeriac recipes.

When I make a creamy soup I love adding some texture back to the dish. I often do this by adding vegetables to the soup. Adding roasted chickpeas to this dish will bring some lovely texture back to the soup. This is quite simple and you can find a recipe for this by pressing this link. Try using some croutons or some roasted nuts and seeds, they are great additions too. I also added some fresh cilantro, chili peppers and sriracha because I like my food spicy.

If you can’t get celeriac but still want to have a creamy soup you should try this creamy broccoli soup or maybe you want something completely different like this vegan shrimp curry.

For more food inspiration you should check my Instagram account. Here I frequently post new photography work while keeping you updated on new blog posts and anything related to vegan food.

Chop up all your veggies into smallish chunks. Use the broccoli stalk as well as the head. And if there are and broccoli leaves still attached use these too – every part of the broccoli is tasty and full of goodness.

In a large saucepan, over a medium heat, add a generous glug of olive oil to coat the base of the pan.

Add the chopped leek, celery, garlic, celeriac and broccoli stalks. Sauté for five minutes or so with a pinch of salt and then add the stock. Bring to a boil and simmer for 15 minutes, or until the celeriac is tender.

Stir in the miso paste and then blend with a stick blender or in a food processor until it's creamy and smooth. You may want to add a bit of water if the soup is too thick for your liking. Then return the soup to the heat and add the broccoli florets into the soup and simmer for another 5-10 minutes until the broccoli is soft but still green and vibrant. Blend again with the stick blender but not thoroughly – you want to aim to have a smooth soup base with chunky bits of broccoli. Taste and add more miso if you want to increase the umami taste.


For the soup, heat a large frying pan or saucepan until medium hot, add 25g/1oz of the butter, the onion and bacon and fry for a couple of minutes to just soften. Add the garlic, leek, celery and thyme sprigs and fry for another minute then add the chopped celeriac. Pour in the stock and bring to the boil, then reduce the heat to a simmer and cook for 10-15 minutes, or until the celeriac is just tender.

Blend the soup to a fine purée using a stick blender or a blender. Return to the heat in a pan. Add the cream and whisk in the remaining 50g/2oz of butter.

Season with salt and white pepper. Serve the hot soup in bowls, or keep it warm in the pan if making the garnish.

For the optional garnish, fry the pancetta until crisp then set aside. Return the frying pan to the heat, add half the butter and the olive oil and heat until foaming. Add the celeriac and stir fry for 1-2 minutes, or until just softened, then remove from the pan and drain on kitchen paper. Add the rest of the butter and the bread to the pan and cook until golden-brown and crisp, tossing to cook on each side. Drain on a plate lined with kitchen paper and season with salt and freshly ground black pepper. To serve, pile the julienned celeriac into the centre of each of four soup plates. Ladle the soup around. Crumble the crispy bacon over the top and then scatter over the croutons. Finish with swirls of extra virgin olive oil and cream.

Back to my roots

W hy do people love asking questions along the lines of, "If you could only ever eat/wear/sleep with one animal/fabric/ex-lover again, who, what or which would he, she or it be?" I guess it can only be because they assume the answer might be revealing - at least until they hear it. I suppose I might cause a bit of a stir if I answered "sheep" to all three, but if I was being really honest you'd probably be asleep before I could say, "Pig, wool and the one before the one before last."

I always get one of these when I do a Q&A at a book signing or suchlike. Only the other day I got, "If you had to choose, for ever, between fish, meat and fruit and vegetables, and you were thinking of your tastebuds and not your health, what would you choose?" I should have said, without blinking, "Fruit and vegetables. Next question, please." As it was, I tried to gee up what I thought was obviously the only sane answer by explaining that, in terms of the range of tastes, textures and aromatics to be explored in the rest of my mysteriously jinxed lifetime, the vegetable kingdom has by far the richer experience to offer - giving me, among many less obvious delights, tea, coffee, chocolate, bread, wine and garlic. I could go on.

The only time this line of questioning starts to become a little more worthwhile is when one's duly considered answer turns out to be a genuine surprise, even to oneself. And with that in mind I want you to imagine that you've just asked me, "If you could only ever eat one root vegetable again, what would it be?"

The answer is. wait for it. no, not that. it has to be, all things considered (and remembering that the potato is, of course, not a root, but a tuber. no, that's not pedantic, it's a fact. what do you mean, get on with it?), it would definitely, finally, ultimately have to be. celeriac!

You don't believe me? You think I'm just saying that to be different? But isn't that what you want from me? Well, maybe, if I'm honest, the answer would be carrot. But celeriac would certainly be surprisingly close. Reasons? Texture, flavour, versatility. And the following recipes.

Celeriac Gratin

Creamy and rich, but nicely cut by the hot, salty and aromatic flavourings, this is a winner with any roast, especially pork, goose and game birds, and even as a course on its own. Serves six.

3 tbsp olive oil

1kg celeriac

4 garlic cloves, peeled and chopped

2 fresh red chillies, finely chopped (or 1 tsp dried chilli flakes)

6 anchovy fillets, finely chopped

1 large sprig rosemary, leaves finely chopped

Salt and black pepper

500ml single cream (or double, if you're greedy)

Preheat the oven to 190C/375F/ gas mark 5 and use a little oil lightly to grease a fairly large gratin dish. Peel the celeriac and slice it very thinly (2p-piece thickness is good). Roughly combine the garlic, chilli, anchovy and rosemary.

Put a layer of celeriac in the base of the dish, sprinkle with the aromatic mixture and season. Repeat the layers until you've used up everything. Pour the cream on top: just enough so it's visible around the edges of the dish, not so much as to cover the celeriac. Drizzle with oil and bake for 40-50 minutes, until the celeriac's tender and the top browned and crisp. For extra crispness, finish under the grill.

Celeriac Soup

This velvety-smooth soup, all creamy and comforting, takes very kindly to being garnished with a little of something salty, or spicy, or tangy. My five favourite twists are listed at the end. Serves four.

1 large celeriac (about 1kg), peeled and roughly chopped

Around 350g leek, sliced

100g potato, peeled and diced

2 cloves garlic, peeled and chopped

1 onion, peeled and chopped

Salt and pepper

750ml chicken or vegetable stock

100ml double cream

Melt the butter in a large, heavy-based pot over a medium-low heat. Add the celeriac, leek, potato, garlic and onion, season generously, and gently sweat the vegetables until they're all starting to soften (this will take about 10 minutes).

Add the stock, bring the soup up to a boil, turn down the heat and simmer for about 20 minutes or until the celeriac is completely tender. Liquidise until smooth, return to the pan and reheat over a medium flame. Just before serving, check the soup for seasoning and stir in the cream. Garnish with one of the following:

Confit chilli Deseed and finely slice a few hot red chillies. Put in a small saucepan with a couple of whole, peeled garlic cloves and cover with olive oil. Cook slowly on a very, very low heat for 45 minutes to an hour, until the chilli is really soft. Spoon a teaspoonful of the confit chilli, and its oil, on to each bowl of soup. Alternatively, just use a drizzle of any good, chilli-infused olive oil.

Hemp and parsley pesto In a food processor, blitz the leaves from two large bunches of flat-leaf parsley, two garlic cloves and a couple of good pinches of salt. Add 20g crushed, toasted hemp seeds, 75g grated hard goat's cheese (or Parmesan) and the juice of half a lemon. Turn the processor on again and gradually pour in 150ml hemp oil. Season to taste, then put a spoonful on the soup.

Oyster croutons Fry a couple of bite-sized squares of bread per person in oil or clarified butter until crisp. Steam open the same number of oysters in a pan with a little water and white wine. Remove the poached oysters from their shells, place one on each crouton and float on the soup, garnished with chopped chives.

Bacon If you want to keep it really simple, scatter a few crisp shreds of fried smoked bacon on your soup.

Diced fried apple Cut an eating apple into little dice, about 1cm square. Fry in butter until golden and spoon on to the soup, buttery juices and all.

Celeriac Remoulade

Remoulade is a classic French mustardy dressing that could, in theory, be used with anything. However, it's all but synonymous with celeriac - the meeting of creamy but piquant sauce and crisp shreds of aromatic raw vegetable is particularly lively. Serves six to eight.

2 tsp hot English mustard

2 tsp cider vinegar

1 scant tsp sugar

75ml olive oil

75ml groundnut or sunflower oil

1 celeriac, weighing about 750g

In a bowl, combine the mustard, vinegar, sugar and a pinch of salt. Combine the two oils in a jug, then gradually whisk them into the mustard mixture, so you get a creamy-textured, emulsified dressing. Taste to check the seasoning.

Peel the celeriac and cut it into fine matchsticks - use a sharp knife or mandolin. Toss these in the dressing. Serve with almost anything, but especially with cold pork or ham and some sourdough bread.

River Cottage HQ is running events and courses see Rivercottage for details, and for how you can take advantage of a special offer on the 2007 River Cottage Diary.

Yes, if you have a soup maker then just put all the ingredients in and cook according to the instructions for your machine.

If you're working from home it's a really easy option as there's almost no hands on time.

Personally I often use my Froothie Evolve blender which has a smooth soup setting. It cooks the soup and then blends it for me and the whole cooking blending process takes about half an hour.

Do check out my review post if you'd like more information about the Froothie blender. It is a brilliant high speed blender that's amazing for making soups, smoothies and even ice cream!

Celeriac soup with bacon, crispy croutons and latkes

Heat the oil in a large saucepan over a medium heat. Add the leeks, celeriac and garlic and sauté until the leeks have softened.

Add the chicken stock and simmer until the celeriac is soft, then add the cream. Using a hand blender or food processor, blend the soup until smooth and silky. Season to taste.

To make the bacon and crispy croutons, heat the oil over a medium heat. Add the chopped bacon and fry until crisp. Remove the bacon and add the torn bread. Fry the bread in the same pan as the bacon it will absorb the bacon’s flavour.

To make the latkes, combine the potatoes, egg whites, chives, cornflour and seasoning in a bowl.

Heat the oil in a pan over a medium heat. Divide the potato mixture into 8 small or 4 large latkes. Fry on both sides until golden and cooked through.

To serve, scatter the bacon and croutons over the soup and serve with the latkes.

Recipe by: Abigail Donnelly View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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