Celeriac Soup
This winter, I've fallen in love with celeriac soup, which has quickly become my new favorite.
This soup has its roots in French cuisine, where it's a staple ingredient. Called “Soupe de Céleri-rave” in French, it has a robust and earthy flavor.
The Romans introduced celeriac to France, and it became a beloved part of the country's culinary tradition. Cooks use it in stews, casseroles, and soups to add depth and complexity.
Celeriac is especially popular during winter months, as it aligns with the French appreciation for seasonal and local ingredients. It's a key component in hearty soups and stews, warming the soul on cold days.
Chefs and home cooks typically make celeriac soup by sautéing potatoes, onions, and leeks in a pot. Then, they add celeriac and broth or water, simmering until the vegetables are tender. Finally, they purée the soup until smooth and garnish it with croutons, bacon bits, or fresh herbs like parsley or chives.
Celeriac is low in calories and high in fiber, making it a nutritious and satisfying choice for those wanting to incorporate more vegetables into their diet.
Overall, celeriac soup showcases the versatility and flavor of this underrated root vegetable. Its French origins and traditional preparation methods make it a beloved part of French cuisine, popular among chefs and home cooks alike.
In addition to this recipe, I am also including recipes for carrot soup and potato leek soup.
Carrot Soup with Ginger
Potato Leek Soup
Servings: 6 yield(s)
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Ingredients
  • 1 medium size onion (Diced.)
  • 1 leek (White part only.)
  • 2 large stalks of celery (Sliced.)
  • 3-4 garlic cloves (Minced.)
  • 1 tbsp vegetable oil
  • 4 tbsp unsalted butter
  • 1 large Russet potato (Peeled and cut into chunks.)
  • 2-2 1/2 lb celeriac (6-7 cups, about 3 large celery roots) (Peeled and cut into chunks.)
  • 6 cup water
  • 1 cup heavy cream
  • 2-4 bay leaves
  • 1 1/4 tsp salt
  • white pepper (To taste.)
Instructions
  1. In a large soup pot, add vegetable oil and butter. Turn the heat on medium and let the butter melt. Add onion, leeks, and celery. Season with salt and let them stew until soft and glistening, but not browned. Add minced garlic, stir, and let cook for an additional 30 sec.
  2. Add celeriac and potato. Stir frequently and cook until the outside of both start to soften. Do not let them change color. The soup will need to stay white. Add water, bay leaves and pinch of white pepper. Bring to a boil and cook until celeriac and potatoes become soft.
  3. Add heavy cream and bring it to a boil. Turn off the heat and let the soup cool a little. Remove the bay leaves. Using a hand mixer or a blender, mix the soup. Adjust seasoning and serve.