Celeriac Soup

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This is a rich, thick and creamy soup, that is an ideal winter warmer and can serve equally well as a modest lunch or as the first course at a dinner party.


Preparation Time: 10 minutes
Cooking Time: 50 minutes
Serves: 3 - 4


  1. Peel and chop the potato, onion, leek and celeriac into cubes. Peel and chop the garlic. preparing the ingredients
  2. Heat the oil and butter over a low heat in a large saucepan. When the butter has melted, add the onion, leek, garlic and salt.
  3. Cook for about 15 minutes, until the onion and leek has become soft and translucent but not browned (if they start to brown, turn down the heat). softening the ingredients
  4. Add the potato, celeriac, the stock and the milk and then turn up the heat to medium.
  5. Bring it to the boil and cook it for 20 minutes, until the potato is cooked (when a knife goes through it easily). cooking the potato
  6. Ladle some of the contents of the pan into a liquidizer, until the liquidizer is ¼ full and then blend it for about a minute.
  7. Pour the contents of the liquidizer through a sieve into another clean pan and then refill the liquidizer to ¼. (Filling a liquidizer with too much hot liquid can cause the liquid to explode out of the top in a spectacular fashion, regardless of the strength of your liquidizers lid. It is best to err on the side of caution and do several small batches, rather than cover yourself and your kitchen with boiling hot soup.)
  8. When all of the soup has been blended, stir in the cream and milk, reheat the soup, season with salt & pepper and then ladle it into bowls. We garnished it with matchsticks (a julienne) of bacon that had been baked in the oven and a small sprig of parsley.
  9. Serve. the finished soup
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Useful Information

Can it be frozen? Yes.
Can it be prepared in advance? Yes, it can be finished up to 3 days in advance.
Will leftovers be nice? Yes, for up to 3 days.


- In stage 3, the onion and leek need to be thoroughly cooked (so that they are very soft), otherwise the taste of the undercooked onion and leek can combine with the natural flavour of the celeriac to produce a bitter, slightly metallic taste.

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