| Prep: 15 mins | Cook: 45 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 270 | 20g | 12g | 18g |
| sugars | fibre | protein | salt |
| 5g | 3g | 4g | 1.2g |
Why I Love British Creamy Celeriac Soup
There’s something irresistibly comforting about a bowl of soup that melds creamy textures with delicate flavors, and that’s precisely what drew me to the Creamy Celeriac Soup. This British classic has made its way into my heart and kitchen for several reasons, each steeped in memories and culinary inspirations.
When I first encountered this recipe, it immediately struck a chord with me. I was reminded of the silky, hearty soups my Irish grandmother would make—a way to turn humble roots into a meal that felt like a warm hug on a chilly Boston evening. The celeriac, often undervalued, transforms remarkably well when paired with the aromatic tones of garlic and onions, and the richness of heavy cream.
A Cozy Tradition in Every Spoonful
Being a Boston native with Irish roots, I often seek comfort in dishes that evoke home and heritage. The Creamy Celeriac Soup serves as a bridge between my New England upbringing and my Irish ancestry. Just like a traditional Irish potato soup, it’s unpretentious but deeply satisfying. The blend of chicken or vegetable broth enhances the flavor profile, creating a balanced taste that’s both light and flavorful.
One evening while experimenting in the kitchen, Laura and I found ourselves inspired by Chef Raymond Blanc, a master of refined simplicity in French and British cuisine. His use of high-quality, fresh ingredients taught us that the simplest dishes often deliver the most profound satisfaction.
Perfect Pairings
This soup isn’t just a standalone star; it plays well with a variety of dishes. Laura and I often serve it as a starter before moving on to a main course like roasted chicken or grilled fish. For a vegetarian option, it pairs wonderfully with a crisp salad drizzled with a tangy vinaigrette.
If you’re craving something more, consider serving it with a slice of freshly baked soda bread on the side, an homage to my Irish roots that completes the meal perfectly. The soft, moist crumb of the bread allows you to soak up every last drop of the soup, ensuring that no part of this delightful dish goes to waste.
Next time you’re looking to infuse your meal with comfort and a touch of elegance, remember this recipe. With ingredients as straightforward as celeriac, onion, and garlic, yet as luxurious as heavy cream and butter, the Creamy Celeriac Soup is a testament to what can be achieved when simplicity meets skill.
What You’ll Need
- 2 large celeriac (approximately 3 lbs total), peeled and cubed
- 1 large yellow onion, chopped
- 2 cloves of garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups water
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 tablespoon olive oil
- Fresh parsley or chives for garnish (optional)
Method
Step One
In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about 5 minutes.
Step Two
Add the cubed celeriac to the pot. Stir to combine with the onion and garlic. Cook for an additional 5 minutes, stirring occasionally.
Step Three
Pour in the chicken or vegetable broth and water. Add the salt, black pepper, and ground nutmeg. Bring the mixture to a boil.
Step Four
Reduce the heat to low and let the soup simmer for about 20-25 minutes, or until the celeriac is tender when pierced with a fork.
Step Five
Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until creamy.
Step Six
Return the pureed soup to the pot (if using a blender). Stir in the heavy cream and unsalted butter. Cook over low heat for an additional 5 minutes, stirring occasionally until the butter is melted and the soup is heated through.
Step Seven
Taste and adjust seasoning as needed. Serve the creamy celeriac soup hot, garnished with fresh parsley or chives if desired.
