Save to Pinterest There's something about celeriac that catches people off guard—it looks like a lumpy, intimidating root vegetable, but the moment it hits hot butter, it transforms into something almost silky. I discovered this soup on a cold afternoon when I had half a celeriac sitting in my crisper drawer, wondering what on earth to do with it. A friend mentioned her grandmother's version, and I thought, why not try? The result was so unexpectedly elegant that I've been making it ever since, especially when I want something that feels fancy but requires almost no fuss.
I made this for my partner on a Thursday when we were both exhausted, and watching their face light up at the first spoonful was honestly worth every minute of chopping. They asked if I'd made it at a cooking class, which made me laugh—the kitchen was a mess, I'd burned my fingertip on the pot rim, and I was still wearing yesterday's sweater, but somehow it came together perfectly.
Ingredients
- Celeriac (about 700 g): This is the star, and peeling it properly makes all the difference—use a sharp knife and don't be afraid to take off the knobby bits; they're just exterior roughness.
- Medium onion: One is enough to build flavor without overpowering the delicate celeriac, and chopping it finely helps it dissolve into the broth.
- Medium potato: This adds body and helps create that velvety texture without needing cream to do all the heavy lifting.
- Garlic clove: Just one keeps things subtle; mincing it releases the flavor evenly throughout.
- Chicken or vegetable stock (1 L): Use a stock you'd actually drink—it becomes the backbone of the whole soup.
- Heavy cream (200 ml): The finishing touch that gives it that restaurant-quality richness, but don't skip the cooking time before adding it or you'll rush the flavor development.
- Unsalted butter (2 tbsp): Starting here means you control the salt level entirely, which matters more than you'd think.
- Salt, black pepper, nutmeg: Season as you taste, and that pinch of nutmeg is optional only if you don't mind missing out on a subtle warmth that makes people ask what the secret ingredient is.
- Streaky bacon (4 slices): Start it in a cold pan so the fat renders slowly and the meat gets properly crispy without burning.
- Fresh chives or parsley: A small garnish that adds color and a hint of freshness to balance the richness.
Instructions
- Start with butter and aromatics:
- Melt the butter over medium heat and watch it foam slightly before adding your onion and garlic. Sauté for about 4 minutes until they turn translucent and soft—you want to build a flavor foundation, not brown them.
- Toast the vegetables:
- Add the diced celeriac and potato, stir everything together so each piece gets coated in that buttery warmth, and let it cook for 3 minutes. This step matters because it kickstarts the flavor and helps prevent the soup from tasting one-dimensional.
- Simmer until vegetables surrender:
- Pour in your stock and bring it to a boil, then reduce the heat and let it bubble gently for 25–30 minutes. The celeriac should be so tender it falls apart when you poke it with a spoon.
- Crisp the bacon separately:
- While the soup simmers, place bacon slices in a cold skillet and turn the heat to medium. Let them cook slowly, turning occasionally, until they're golden and crispy—this takes about 8–10 minutes and the cold-start method keeps them from splattering everywhere.
- Blend into silkiness:
- Once the vegetables are tender, remove the pot from heat and use an immersion blender to puree everything until completely smooth. If you're using a regular blender, work in careful batches and let the steam escape between pulses so you don't end up wearing hot soup.
- Add cream and finish:
- Stir in the heavy cream and that optional pinch of nutmeg, then season with salt and pepper to taste. Gently reheat if needed, but never let it boil or the cream will break and separate.
- Serve with ceremony:
- Ladle the soup into bowls and crumble or lay your bacon on top, finish with chives or parsley if you have them on hand. The warmth of the soup will soften the bacon edges just slightly while keeping them crispy.
Save to Pinterest There was a moment during dinner when my sister mentioned she'd been avoiding celeriac her whole life thinking it was difficult, and realizing I'd just introduced her to something she'd been missing made the whole endeavor feel worthwhile. Simple food that brings people together, no drama required.
Why Celeriac Works Here
Celeriac has this gentle, understated flavor—it's celery's earthy cousin but sweeter and more refined, and it breaks down beautifully when cooked, which means you get natural creaminess without needing pounds of cream. The potato helps bulk out the soup and adds starch that helps achieve that smooth, luxurious texture, while the aromatics provide depth. Together, they create something that feels indulgent but tastes clean and not heavy.
Playing with Variations
I've made this soup dozens of different ways depending on what I had in the kitchen. Some days I add a pinch of thyme while the vegetables simmer, other times I finish it with a drizzle of truffle oil for a dinner party vibe. A friend of mine adds a splash of dry white wine right after sautéing the onion, which adds a subtle complexity that's honestly lovely. The beauty is that once you master the basic formula—butter, vegetables, stock, puree, cream—you can adjust it to match whatever mood you're in.
Serving and Storing
This soup is best eaten fresh while the bacon is still crispy, though you can make the soup itself up to three days ahead and reheat it gently. The bacon should always be done just before serving, and adding the cream right before you ladle bowls ensures it stays silky and doesn't separate or develop an off flavor.
- Pair it with thick slices of crusty bread for soaking up every last spoonful.
- A dry white wine like Sauvignon Blanc or even a light rosé cuts through the richness beautifully.
- If you're making it vegetarian, save those bacon-cooking rendered fat and drizzle it over the top instead.
Save to Pinterest This soup has become my go-to when I want to feel like I've done something special without spending hours in the kitchen. It's one of those recipes that teaches you how good food doesn't have to be complicated—just thoughtful.
Recipe FAQs
- → Can I make this celeriac soup vegetarian?
Absolutely. Simply swap the chicken stock for vegetable stock and omit the bacon garnish. You can add crispy fried shallots or toasted pumpkin seeds instead for that savory crunch.
- → How do I store leftovers?
Cool completely and refrigerate in an airtight container for up to 3 days. The cream may cause slight separation when reheated—simply whisk gently while warming over low heat. Avoid boiling to prevent curdling.
- → Can I freeze this soup?
Freeze before adding the cream for best results. The dairy can separate when frozen, affecting texture. Thaw overnight in the refrigerator, reheat gently, then stir in the cream just before serving.
- → What can I serve with celeriac soup?
Crusty bread or garlic crostini are perfect for dipping. A simple green salad with vinaigrette balances the richness. For wine pairing, try a dry Sauvignon Blanc or Chardonnay.
- → Is celeriac the same as celery?
No—celeriac is celery root, a variety grown specifically for its large, bulbous root rather than stalks. It has a mild, nutty flavor reminiscent of celery and parsley, with a smoother texture when cooked.