Creamy Celeriac Soup

About this Recipe

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By: Rachel

Creamy celeriac soup is the kind of dish that proves simple ingredients can be truly luxurious. If you’ve never cooked with this knobby root vegetable before, you’re in for a pleasant surprise. Also known as cream of celery root soup, it’s smooth, earthy, and quietly elegant. This recipe absolutely makes it easy to let an often-overlooked ingredient shine.

A Taste for the Unusual: The Joy of Rare Vegetables

I love vegetables, and I have an unfortunate affinity for the rarer ones. The harder to find, the more difficult to cultivate, the shorter their growing season – the more I desire them.

Belgian endive, sunchokes, white asparagus, morel mushrooms, fiddlehead ferns, Afghan gandana, finger limes, mangosteen, fresh passionfruit . . . I relish them all.

Perhaps it is their novelty that makes them so alluring. The thrill of the (farmers market) hunt makes it all the more satisfying when I do finally get to enjoy these treats.

Discovering Celeriac for the First Time

Celeriac, or celery root, is one of those vegetables that is a little harder to come by. Fortunately, these days, you can often find them at markets with excellent produce selections. Still, there are many who have never tasted this unique vegetable.

When I first came across one—in a ​CSA box​—I was perplexed. Celeriac is not likely to win any produce beauty pageants (how come there aren’t produce beauty pageants?) With its thick, gnarled, hairy exterior, it kind of looks like a grumpy coconut.

It resembles a root vegetable, but does not exactly grow underground. Most of the bulb protrudes from the soil, sort of like a giant carrot being pushed out of the ground. The many small offshoots on the bulb are actually the root parts of the plant.

Versatile Ways to Use Celeriac in Everyday Cooking

Celeriac can be enjoyed raw or cooked in countless ways. Whether thinly sliced or shredded into salads, or boiled, mashed, roasted, or baked, this unique vegetable adapts beautifully to a variety of preparations.

In this Creamy Celeriac Soup recipe, the celeriac is first sautéed in butter, then gently cooked down in stock before being puréed into a thick, decadent soup. Thanks to its mild, nutty flavor, it pairs wonderfully with many other vegetables. So feel free to add carrots, cauliflower, turnips, or any other favorites to enhance the soup’s depth and complexity.

The Taste Behind Creamy Celeriac Soup

Not unlike a few people I know, once you work your way through its tough and off-putting exterior, celeriac is sweet and delicious inside. It has a very mild nutty taste, reminiscent of celery but with a sweeter and more complex flavor. (I hate raw celery, but I love the taste of celeriac).

Its subtle earthiness and smooth, mellow flavor make it a dream ingredient for soups, where it can take center stage without overpowering other components. That’s what makes creamy celeriac soup or cream of celeriac soup, as it’s sometimes called, such a standout. The vegetable’s natural starches help create a velvety texture when puréed. This is further enhanced when paired with a touch of butter or cream.

How to Serve Creamy Celeriac Soup

This creamy celeriac soup is wonderfully versatile and suited for all seasons. It works just as well as a cozy winter starter as it does a light spring or summer lunch, especially when served with a slice of crusty bread. For toppings, try a drizzle of olive oil, a spoonful of crème fraîche, crispy shallots, or toasted nuts for added texture and contrast. It also pairs beautifully with a crisp white wine to cut through the richness and highlight the soup’s delicate, earthy flavor.

Elevate Your Creamy Celeriac Soup with a Fresh Salad

This French Green Salad with Bûcheron Toasts is a delightful contrast to the rich and earthy flavors of the creamy celeriac soup. The salad features crisp greens dressed in a tangy Champagne vinaigrette, topped with warm, melty Bûcheron cheese on toasted baguette slices. The combination of textures and flavors – crunchy, creamy, and zesty – provides a refreshing balance to the soup’s smoothness.

Creamy Celeriac Soup

Once you try this deceptively simple soup—with just six ingredients—delicate celeriac will become one of your favorite vegetables.

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Ready In 45 minutes mins

Meal Type Soup

Yield 4 Servings

Equipment

• High-Powered Blender (optional, to create a smooth purée)
• Immersion Blender (optional, to create a not-quite-as-smooth but still lovely purée)

Ingredients

  

1x2x3x

• 4 tablespoons (60g) unsalted butter
• 1 shallot, chopped
• 2 medium bulbs celeriac (each will be roughly the size of a large grapefruit)
• Kosher salt
• 3 cups (700mL) chicken or vegetable stock
• ½ cup (120mL) heavy cream
• Optional: Sliced parsley or chives to garnish

Step by Step Instructions

 

Step 1

• Using a sharp knife, slice the bottom and top off the celeriac bulb. Switching to a smaller knife if necessary, slice the skin off the bulb, as if you were making citrus suprȇmes. Do not worry about removing too much flesh; it is somewhat impossible to avoid.

Step 2

• Melt the butter in a large, heavy-bottomed saucepan. While the butter is melting, cut the celeriac into medium chunks.
• Add the shallot to the melted butter and cook for 2 minutes. Then add the celeriac, stir to coat, and season with kosher salt. Sauté until the chunks of celeriac become browned and begin to soften.
  

Step 3

• Add the chicken stock or vegetable stock, and bring to a simmer. Continue to simmer, for 30 minutes or so, until the celeriac chunks are cooked through and the stock has reduced (it should just cover the vegetables).
  

Step 4

• Transfer to a high-powered blender, such as a Vitamix, and purée until completely smooth. Return to the saucepan and whisk in the cream. Simmer gently for 10 minutes or so, allowing the flavors to meld.

Step 5

• Taste the soup and correct the seasoning. Divide among serving bowls, and garnish with chives or parsley if desired.