Celeriac Soup Recipes

CELERIAC SOUP

Steps:

• Place a large pot over a medium low heat and add the olive oil. Add the celeriac, leek, potato, garlic and onion, and season with salt and pepper. Gently sweat the vegetables until the celeriac starts to soften, around 10 minutes.
• Add the vegetable stock and bring the soup up to a boil before reducing to a simmer. Simmer for 20 minutes or until the celeriac is completely tender. Add the parsley and use an immersion blender to puree until smooth, or alternatively blend in batches in a blender. Return to the heat and check the seasoning and adjust as necessary.
• Serve with a drizzle of olive oil or a dollop of yoghurt or sour cream.

FRENCH ONION SOUP WITH CELERIAC

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Slice the top off the whole head of garlic, sprinkle with 1 teaspoon olive oil, and season with salt. Wrap loosely in foil, and bake 45 minutes, or until the cloves are very soft. Squeeze the cloves into a small bowl, and mix with the 1/2 cup softened butter.
• Heat 2 tablespoons olive oil in a large pot over medium heat. Melt 2 tablespoons butter in the pot, and blend with the oil. Stir in the onions and celery root, and saute until the onions are lightly browned. Reduce heat to medium low, and mix in the beef broth, wine, and vegetable broth. Mix in the chopped garlic, and season with paprika, parsley, Cajun seasoning, salt, and pepper. Simmer, stirring occasionally, for 1 hour.
• Preheat the oven broiler.
• Spread the toasted bread slices with the garlic butter. Ladle the soup into oven safe bowls, and place the bowls on a baking sheet. Reserving remaining bread, place one slice of toasted bread on top of the soup in each bowl, and sprinkle with Swiss cheese.
• Broil soup 5 minutes in the preheated oven, until the Swiss cheese is melted. Cool for about 2 minutes before serving warm with remaining garlic bread.

CELERIAC SOUP

Steps:

• Melt the butter in a large, heavy-based pot over a medium-low heat. Add the celeriac, leek, potato, garlic and onion, season generously, and gently sweat the vegetables until they're all starting to soften (this will take about 10 minutes).
• Add the stock, bring the soup up to a boil, turn down the heat and simmer for about 20 minutes or until the celeriac is completely tender. Liquidise until smooth, return to the pan and reheat over a medium flame. Just before serving, check the soup for seasoning and serve.

CREAM OF CELERIAC SOUP

Steps:

• In a large saucepan, melt butter over low hear; cook leeks, covered in this for 5 minutes.
• Add celeriac and cook, covered for 5 minutes.
• Stir in stock and bring to a boil.
• Reduce heat to low; cook, covered for about 35 minutes, or until celeriac is very tender.
• Transfer to a blender or food processor and puree in batches.
• Pass through a food mill or sieve for an even smoother soup.
• Return to saucepan, stir in cream and maple syrup.
• Season to taste with salt and pepper.
• Gently heat through.
• Serve in warmed soup bowls.
• Garnish with chives or spring onions.

CELERIAC SOUP WITH CORIANDER AND CHILLI

Steps:

• In a large saucepan, sauté the onion, chilli and garlic in the olive oil for 2-3 minutes over a medium high heat.
• Stir in the cumin and season with salt and pepper.
• Add the celeriac, along with the chicken broth and water.
• Bring up to a boil, then reduce the heat, cover the pan and let simmer for 10-15 minutes or just until the celeriac is cooked.
• Remove from the heat and use a handblender or food processor to puree the soup until smooth.
• Stir in most of the chopped coriander and milk.
• Adjust the seasoning with more salt and pepper, if needed.
• Ladle into bowls, sprinkle over a few coriander leaves and serve immediately.

CELERIAC AND PEAR SOUP

Steps:

• Melt the butter in a large pot over medium heat. Stir in the garlic, shallot, and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the celeriac, carrot, celery, potato, and 1 cup of the vegetable broth; cook and stir until the vegetables are heated, about 5 minutes before pouring in the remaining broth. Season with the pepper, tarragon, sage, thyme, and parsley; gently stir the pears into the mixture; bring to a boil. Reduce heat to medium-low; cover and simmer until the vegetables are tender, about 20 minutes.
• Remove the soup from the heat and allow to cool for 10 minutes; stir the cream into the soup. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Season to taste with salt and pepper before serving.