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Celeriac Soup

Creamy Celeriac Soup

This velvety celeriac soup transforms a humble root vegetable into a luxurious, creamy bowl of comfort. With its earthy-sweet flavor, aromatic herbs, and a rich splash of cream, it's the perfect balance of elegance and simplicity — ideal for cozy weeknights, festive starters, or make-ahead lunches.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Appetizer, Dinner, Soup
Cuisine: French
Calories: 370
Ingredients Method Notes

Ingredients
  

For the base
  • 4 tbsp unsalted butter soft, for even melting
  • 2 cloves garlic finely chopped for subtle aromatic depth
  • 1 brown or yellow onion diced for sweetness
  • 0.5 leek white part only diced into ½-inch cubes (about ¾ cup)
  • 3 stalks celery diced into ½-inch cubes (about 1 ½ cups)
For the body
  • 1.6 lb celeriac, peeled cut into ¾-inch cubes (about 2 lb unpeeled)
  • 7 oz potato peeled and cubed, preferably floury or all-purpose
For the liquid & seasoning
  • 6 cups water or vegetable stock for extra depth
  • 1.5 tsp salt adjust to taste
  • 0.25 tsp white pepper for gentle heat
  • 1 cup heavy cream full-fat for luxurious richness
Spice sachet
  • 1 leaf fresh bay leaf
  • 2 sprigs thyme
  • 0.5 tsp black peppercorns
  • 0.5 tsp coriander seeds or ⅛ tsp ground if unavailable

Method
 

  1. Bundle the bay leaf, thyme, peppercorns, and coriander seeds in cheesecloth, tying securely with kitchen twine to make the spice sachet.
  2. In a large pot, melt the butter over medium-low heat. Add the onion, leek, celery, and garlic. Cook gently for 10 minutes until softened but not browned.
  3. Add the cubed celeriac and potato to the pot. Stir and cook for another 10 minutes until slightly softened, avoiding browning.
  4. Add salt, white pepper, the spice sachet, and water or stock. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 25 minutes, or until the celeriac is completely soft.
  5. Pour in the heavy cream and simmer for an additional 3 minutes.
  6. Remove the spice sachet. Blend the soup until smooth using an immersion blender or in batches in a countertop blender.
  7. Taste and adjust seasoning with salt and pepper before serving.

Notes

For a lighter version, use whole milk or unsweetened oat cream instead of heavy cream. If the soup is too thick, thin it with hot water or stock before serving. For a rustic version, blend only half and leave some chunks for texture.