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Celeriac soup

Name: Celeriac soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 8
Cuisine: British recipes
Ingredients: 25g butter; 1 leek, white part only, thinly sliced; 350g celeriac, roughly diced; 150g potato, roughly diced; 600ml vegetable stock, hot; 5 tbsp single cream, to serve; Fresh chives, to garnish

Published: 30 Nov 05
Updated: 18 Mar 24

This is an easy recipe for lovely, creamy celeriac soup

Easy
December 2005

Test kitchen approved

Serves 8
Ready in 45 minutes

This is an easy recipe for lovely, creamy celeriac soup

Gluten-free recipes

Nutrition: per serving

Calories: 71kcals
Fat: 4.7g (2.8g saturated)
Protein: 1.8g
Carbohydrates: 5.5g (1.9g sugars)
Salt: 2.6g

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Ingredients

25g butter
1 leek, white part only, thinly sliced
350g celeriac, roughly diced
150g potato, roughly diced
600ml vegetable stock, hot
5 tbsp single cream, to serve
Fresh chives, to garnish

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Method

Melt the butter in a saucepan over a medium-low heat. Add the leek and cook for 3-4 minutes, until softened. Add the celeriac, cover with a sheet of damp greaseproof paper and a lid and cook gently for 10 minutes.
Remove the lid and paper. Add the potato and stock to the pan. Cover with the lid, bring to the boil, then reduce the heat to a simmer, partially covered, for 10-12 minutes, until tender. Cool, then blitz with a stick blender or whizz in a food processor in batches, until smooth.
Stir the cream into the soup, season and reheat until piping hot. Divide between cups or bowls and garnish with chives.

Recipe from December 2005 Issue

Nutrition

Nutrition: per serving

Calories: 71kcals
Fat: 4.7g (2.8g saturated)
Protein: 1.8g
Carbohydrates: 5.5g (1.9g sugars)
Salt: 2.6g

delicious. tips

To freeze: make the soup up until the end of step 2, then cool and freeze in a freezerproof container for up to 1 month. Defrost in the fridge for 24 hours, then complete step 3.