Best Celeriac Soup Recipes

CREAM OF CELERIAC SOUP WITH CRISPY PANCETTA AND CROûTONS

Steps:

• For the soup.
• heat a wide, deep sauté pan or large 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.
• Place into a food blender, in batches if necessary, and blend to a fine purée. Return to the heat in a clean pan.
• Add the cream and whisk in the remaining 50g/2oz of butter. Season with salt and white pepper.
• For the garnish.
• preheat the oven to 200C/400F/Gas 6.
• Place the pancetta onto a flat baking tray and cover with a second tray of the same size.
• Place in the oven and cook for 10 minutes until browned and cooked through.
• Remove from the oven and cool for five minutes until crispy.
• Heat a frying pan until hot, add half of 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 crispy, 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, and top with coriander cress.

CELERIAC, POTATO, LEEK AND APPLE SOUP

Steps:

• Heat the olive oil in a large, heavy soup pot over medium heat and add the onion, leeks and a pinch of salt. Cook, stirring, until tender, about 5 minutes. Add the celeriac and a generous pinch of salt, cover partially and cook for another 5 minutes, stirring often, until the celeriac has begun to soften. Add the potatoes, apples, water or stock, salt to taste, and the bouquet garni. Bring to a boil, reduce the heat, cover and simmer 1 hour, or until the vegetables are very tender and the soup is fragrant. Remove and discard the bouquet garni.
• Blend the soup in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The soup should be very smooth. Strain if desired. Return to the pot. Stir and taste. Adjust salt, add freshly ground pepper, and heat through. Serve in small bowls or espresso cups, garnished with thin slivers of celery leaves.

CELERIAC, PANCETTA & THYME SOUP

Steps:

• Heat the oil in a large pan. Sizzle the pancetta for about 3 mins on each side until crisp, then remove to a plate and set aside. Melt the butter in the same pan, add the onion, bay leaf and thyme stalks, and cook for 10 mins until just starting to turn golden. Add the celeriac and cook for 2 mins more.
• Pour over the stock and simmer for 10 mins until the celeriac is soft. Stir in the cream and bring back to the boil. Fish out the bay and thyme stalks, then purée the soup until smooth. Stir through half the thyme leaves and ladle the soup into bowls. Serve topped with the crispy pancetta, the remaining thyme leaves and a drizzle of olive oil.

LEEK, POTATO AND CELERIAC SOUP

Steps:

• In a large saucepan heat the oil over a medium heat and add the leek, saute for 4-5 minutes, don't let it go brown.
• Add the celeriac, mixed herbs and potatoes, and cook for another 2 minutes.
• Add stock, bring to the boil, then simmer for 1 hour 5 minutes.
• Blend with a hand blender, until there are no lumps, season with salt and pepper, then add more stock if you want a thinner soup.
• Serve with the basil and creme fraiche.

CREAM OF CELERIAC SOUP

Steps:

• In a large saucepan, melt butter over low hear; cook leeks, covered in this for 5 minutes.
• Add celeriac and cook, covered for 5 minutes.
• Stir in stock and bring to a boil.
• Reduce heat to low; cook, covered for about 35 minutes, or until celeriac is very tender.
• Transfer to a blender or food processor and puree in batches.
• Pass through a food mill or sieve for an even smoother soup.
• Return to saucepan, stir in cream and maple syrup.
• Season to taste with salt and pepper.
• Gently heat through.
• Serve in warmed soup bowls.
• Garnish with chives or spring onions.

CELERIAC AND PEAR SOUP

Steps:

• Melt the butter in a large pot over medium heat. Stir in the garlic, shallot, and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the celeriac, carrot, celery, potato, and 1 cup of the vegetable broth; cook and stir until the vegetables are heated, about 5 minutes before pouring in the remaining broth. Season with the pepper, tarragon, sage, thyme, and parsley; gently stir the pears into the mixture; bring to a boil. Reduce heat to medium-low; cover and simmer until the vegetables are tender, about 20 minutes.
• Remove the soup from the heat and allow to cool for 10 minutes; stir the cream into the soup. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Season to taste with salt and pepper before serving.

PUREE OF CELERIAC SOUP WITH GLAZED CELERIAC AND CURRIED APPLE

Steps:

• Make the Stock: Combine all the ingredients in a large pot and bring to a boil. Lower the heat and simmer for 45 minutes. Strain the stock, return to the pot, and bring to a boil. Reduce the stock to 2 1/2 cups. (The stock can be made up to 3 days in advance and refrigerated, covered.)
• Make the Soup: Combine all of the ingredients in a non-reactive pot, season with salt, to taste, and bring to a boil. Lower the heat and simmer until the celeriac is tender.
• Strain the soup, reserving the celeriac and liquid separately. Working in small batches, puree the celeriac with enough liquid to let the blender blades spin, and transfer to a bowl. Whisk enough liquid into the puree to reach a soup-like consistency. Strain the soup through a fine-mesh sieve. . (The soup can be made up to 3 days in advance and refrigerated, covered.)
• To make the Glazed Celeriac: Combine all the ingredients in a large skillet over medium heat and cook, stirring occasionally, until the water has evaporated and the celeriac is glazed. Set aside.
• To make the Curried Apple and Celery: Preheat the oven to 300 degrees F. Combine the honey, butter, curry powder, and salt in a medium oven-proof skillet and cook, until fragrant and bubbling, stirring occasionally over medium heat. Add the apples and baste them with the curry mixture, using a kitchen spoon. Transfer the skillet to the oven and bake, basting every 15 minutes, until the apples are tender and glazed, about 1 hour. Let the apples and cool. Core the apples and cut into slices about 1/16 inch thick. Set aside. (The apples can be made up a day in advance and refrigerated, covered.)
• Meanwhile, bring a small saucepan of salted water to a boil. Using a peeler, peel the celery, removing the strings. Thinly slice the celery on the diagonal, add to the water, and cook until crisp-tender, about 30 seconds. Using a slotted spoon, transfer the celery to a bowl of ice-water, to stop the cooking. Drain and set aside.
• When ready to serve, arrange the glazed celeriac, curried apple, and celery in the bottom of 8 soup plates. Meanwhile, bring the soup to a boil in a teapot. Place the soup plates in front of your eagerly awaiting guests, and dramatically pour the soup from the teapot into each plate.

CELERIAC VICHYSSOISE (CHILLED CELERY SOUP)

Steps:

• Heat the oil in a saucepan over a low heat, add the onions, thyme, bay leaf and garlic and cook slowly for 2-3 minutes, until soft but not brown.
• Add the potatoes, celeriac and lemon juice to the pan and stir to combine. Season with salt and pepper. Add the stock and bring to the boil, then reduce the heat and simmer for 30 minutes.
• Fill a food processor half full with the soup ingredients and puree until smooth. Pass through a fine sieve into a saucepan. Repeat until all of the soup has been processed.
• Pour the soup into a large serving bowl and season to taste. Leave to cool, then chill in the refrigerator for at least 1 hour.
• Stir in the double cream just before serving, and garnish with chives or celery leaves.
• For Vegetarian do not use the Chicken broth.

CELERIAC SOUP WITH CORIANDER AND CHILLI

Steps:

• In a large saucepan, sauté the onion, chilli and garlic in the olive oil for 2-3 minutes over a medium high heat.
• Stir in the cumin and season with salt and pepper.
• Add the celeriac, along with the chicken broth and water.
• Bring up to a boil, then reduce the heat, cover the pan and let simmer for 10-15 minutes or just until the celeriac is cooked.
• Remove from the heat and use a handblender or food processor to puree the soup until smooth.
• Stir in most of the chopped coriander and milk.
• Adjust the seasoning with more salt and pepper, if needed.
• Ladle into bowls, sprinkle over a few coriander leaves and serve immediately.

SILKY CELERIAC SOUP WITH SMOKED HADDOCK

Steps:

• Heat the 50g of butter in a large saucepan until foaming, then lower the heat a little. Sweat the onion and leek with the clove of garlic, a few sprigs of thyme and 2 bay leaves. Add the celeriac and the 2 potatoes and cook for 10 mins more, stirring frequently so the vegetables don't stick to the pan. Pour over the litre of stock to just about cover, bring to the boil, then simmer gently for 20 mins.
• Meanwhile, in a deep frying pan bring the 500ml of milk and remaining bay leaves to the boil. Lower to a very gentle simmer, slide in the 2 haddock fillets and cover with baking paper. Cook for 3-4 mins until the fish flakes easily. Remove the fish from the milk and flake into a bowl; cover to keep warm.
• When the celeriac is tender, pour in the 500ml of cream, bring back to the boil and remove from the heat. Remove the garlic and herb stalks, then blitz until silky smooth using a stick blender. If you want to freeze the soup, stir through the fish at this point. Serve scattered with the flaked haddock and thyme leaves.

CHUNKY CHEDDAR & CELERIAC SOUP

Steps:

• In a large pan, melt the tbsp of butter. Add the onions and cook for 5 mins until softened, but not coloured. Add the potato, celeriac, the litre of stock, 4 sage leaves and 2 strips of lemon peel. Bring to the boil and simmer gently for about 30 mins, until the celeriac is tender and the potato is collapsing. Remove and discard the lemon zest and sage leaves. Stir so the potato thickens the soup a little. (At this point you can cool and keep covered in the fridge for up to two days or freeze for up to 3 months.)
• When you're ready to eat, reheat the soup to just simmering. Stir in the 200g of cheese. Serve with crisp sage leaves for a special touch.

CELERIAC SOUP

Steps:

• 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 serve.

CELERIAC AND PEAR SOUP

Steps:

• Saute onion in oil for about 5 minutes, add garlic and bay leaves.
• Cook for about another 5 minutes.
• Add the remaining ingredients and bring to a boil.
• Reduce heat and simmer for about 30 minutes or until vegetables are tender.
• Remove bay leaves and puree soup using a hand blender or food processor.
• Season with salt and pepper, serve hot.

WATERCRESS & CELERIAC SOUP WITH GOAT'S CHEESE CROUTONS

Steps:

• Gently cook the leeks in the butter and olive oil until soft but not coloured. Add the celeriac and stock, bring to the boil and simmer until the celeriac is soft. Add the bags of watercress and blend until smooth, then season. Cool. Will freeze for up to 3 months.
• To serve, defrost the soup in the fridge overnight, then tip into a saucepan and reheat. Top each toasted baguette slice with some goat's cheese, then add a slice to each bowl with a sprig of watercress.

CELERIAC AND LEEK SOUP

Steps:

• Set a 4-quart saucepan over medium-high heat. Add the bacon and cook, stirring frequently, until crispy and fat is rendered, about 4 minutes. Remove the bacon using a slotted spoon and transfer to paper towels to drain. Remove 1 tablespoon of the rendered bacon fat and set aside for another purpose. Add the leek, onions, parsnips and celery and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, 45 to 60 seconds. Add the celery root, potato, stock, salt, pepper, and rosemary to the saucepan and bring to a boil; reduce heat to a simmer and cook until the celery root is very tender, 45 minutes to 1 hour. When the celery root is tender, remove the saucepan from the heat and puree the soup using an immersion blender (or in batches using a bar blender), until smooth. Stir in the heavy cream and cider vinegar. Finely chop the reserved crispy bacon. Taste, and re-season the soup if necessary and serve, garnished with the crispy bacon and snipped chives. Recipe courtesy Emeril Lagasse, 2007

CELERIAC, SAFFRON AND ORANGE SOUP

Steps:

• 1. To make the soup, heat the olive oil in a large pan and fry the onion for 3-4 minutes until softened, but not coloured. Add the celeriac and potato. Cover and cook, stirring occassionally, for 10 minutes. Stir in the vegetable stock, ground saffron, orange juice and half the orange rind. Bring to the boil, then simmer for 20 minutes until the vegetables are tender. 2. Transfer to a food processor and process until smooth (you may need to do this in batches). Return to the pan and season to taste. 3. To make the gremolata, pound the garlic and sea salt to a paste with a pestle and mortar. Add the parsley leaves and olive oil and pound until a fairly smooth paste is achieved. (Alternatively, puree all the ingredients in a food processor.) 4. Reheat the soup and ladle into individual bowls. Spoon the gremolata onto the soup and scatter over the reserved orange rind. Serve with an extra drizzle of olive oil, if desired.

CELERIAC (CELERY ROOT) & APPLE SOUP

Steps:

• Melt butter in heavy large pot over medium heat.
• Add celery root, apples, and onion. Cook until apples and some of celery root are translucent (do not brown), stirring often, about 15 minutes.
• Add 4 cups broth. Cover and bring to simmer. Reduce heat to medium-low; simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes. Remove from heat; cool slightly.
• Working in batches, puree soup in blender until smooth, adding more broth by 1/4 cupfuls to thin to desired consistency. Return soup to pot.
• Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.
• Puree chives, grapeseed oil, and pinch of salt in blender until smooth.
• Preheat oven to 375°F
• Arrange pancetta slices in single layer on rimmed baking sheet. Roast until pancetta is browned and crispy, about 18 minutes. Transfer to paper towels to drain. Crumble pancetta.
• DO AHEAD: Chive oil and pancetta can be made 2 hours ahead. Let stand at room temperature.
• Rewarm soup over medium heat. Divide soup among bowls. Sprinkle pancetta crumbles over each serving. Drizzle each bowl with chive oil.

CELERIAC AND APPLE SOUP

Steps:

• Melt the butter in a large pan. Cook peeled and chopped celeriac and apple over a medium heat for 5 mins until softened.
• Add stock, cayenne pepper and seasoning and bring to the boil. Lower heat and leave to simmer for 25-30 mins until celeriac and apple are very soft.
• Puree the mixture in a food processor until smooth. Reheat gently. Season to taste.

SPICED CELERIAC AND BUTTER BEAN SOUP

Steps:

• Warm the oil in a large pan, then fry the onion and garlic for three-four minutes until softening.
• Add the celeriac and mix ingredients well. Cook for a minute or so.
• Pour in just over half of the vegetable stock, and sprinkle in the cumin powder.
• Cover, reduce heat and cook for fifteen minutes, until celeriac is quite tender. Add half of the remaining stock, and leave to cool (roughly 30-40 minutes).
• Pour in the rest of the stock, then using a food processor or a hand-blender, puree the mixture to a smooth consistency.
• Transfer back to the pan, reheat and add the butter beans. Stir well, and season with freshly ground black pepper and a little cumin to taste.

CELERIAC SOUP WITH SCALLOPS & BLACK PUDDING

Steps:

• Heat the oil in a large pan over a medium heat and add the celeriac, shallots and garlic. Gently fry for a few mins, until they soften without colouring. Add the white wine, bring everything to the boil and reduce the liquid by half. Add the chicken stock and nutmeg, bring to the boil again, then reduce the heat and simmer for 10-15 mins or until celeriac is tender. Remove from the heat and cool for 5 mins.
• Transfer the soup to a food processor and blend until smooth. Pour the soup back into the pan, add the cream and generously season with salt and freshly ground pepper. Reheat gently while you finish everything else.
• In a large frying pan, fry the black pudding until crisp. Set aside on kitchen paper to soak up any fat. Wipe out the pan.
• Season the scallops. Heat the frying pan again until hot and add the butter. When it is foaming, add the scallops and sear for 1 min on each side, or until just cooked through, then place on a warm plate. To serve, pour the soup into 8 bowls, top each with 3 scallops and sprinkle with black pudding.