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Celeriac Soup

February 14, 2013

Celeriac Soup

Celeriac, though the ugliest duckling in the brood of ugly ducklings that is root vegetables, has one characteristic that pardons it entirely from its optic misdemeanours – its distinctive flavour. With a peppery quality similar to that of stem celery it’ll come as no surprise that celeriac is actually a variety of celery, cultivated across several continents for its enlarged hypocotyl (no prizes for guessing which bit that is). As with most root vegetables, celeriac can be prepared in any number of ways, though it is most commonly found in soup as a result of its powerful flavour and pleasing texture. It you’d like to try it in another form, you could try adding it to my root vegetable mash.

Celeriac Soup

If you’ve taken a sneak peek at the recipe below before reading this paragraph (shame on you) you’ll have quickly realised that it is far from vegan. However, all is not lost for the vegetable fetishists amongst you as it is perfectly acceptable to forego the cream and butter and a little more water and another small potato. Of course, things won’t be quite the same but the flavour of the soup will remain constant and astound you with its peppery verve.

Celeriac Soup

Historically, I’ve never celebrated St. Valentine’s Day here – the whole idea seems to have become a bit forced – last year’s recipe was for olive tapenade. On this day you must either wine and dine your significant other, or fall into a self-inflicted depressive reverie and ingest inordinate amounts of chocolate. The weight of social expectation to do one of these two things has become a little daft – why not love one another equally every day and go for a far cheaper, more pleasant, meal the day after? Still, if you insist on adhering to this now absurd social convention* you could do worse than make my delicious chocolate truffles! Either way, bon appetit!

*Valentine’s Day doesn’t actually cause me as much consternation as I may suggest.

Celeriac Soup {recipe}

Serves 4-6

Ingredients:

• 2 onions, finely diced

• 2 sticks of celery, finely diced

• 2 medium potatoes, diced

• 2 cloves of garlic, mashed

• ½ a large celeriac, peeled and cubed

• 1 litre vegetables stock

• 150ml single cream

• 1 tbsp finely chopped fresh parsley

• A knob of butter

• Olive oil

• Salt and pepper

Method:

1. Heat a knob of butter and dash of olive oil in a large soup pan. Lightly fry the onions, celery and garlic until translucent, before adding the potato and celeriac.

Celeriac Soup

2. Tip in the vegetables stock and simmer gently until all of the vegetables are soft through. Blend the soup using a stick blender or food processor, pour in the cream and parsley and season to taste. Serve with a drizzle of rapeseed oil and a little bread.

Celeriac Soup

Cost: Celeriac must be one of the cheapest root vegetables around – the large half I bought set me back a mere 65p. Let’s face it, root vegetables are generally inexpensive which is why they make fantastic ingredients and jolly frugal soup. Indeed, the entire pot which is probably way too much for four should set one back no more than around £2.50!

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58 Comments leave one →
  1. February 14, 2013 5:08 pm

    Lovely soup 🙂

  2. February 14, 2013 5:16 pm

    A lovely warming soup, love the sunshine yellow rapeseed oil drizzles on top.
    Cheers
    Marcus

  3. February 14, 2013 5:19 pm

    Mmmmm! Looks very appetizing! I, too, love the drizzle of oil on the top.

  4. February 14, 2013 5:20 pm

    It sounds good, but we dont have that vegetable here that I know of!

  5. February 14, 2013 5:42 pm

    This looks wonderful. It’s a constant surprise to me just how many vegetables are known by different names in the U.S. – it may help aumcchildren (above) that celeriac is known as celery root here, and I can certainly get it in California.

  6. February 14, 2013 5:46 pm

    So many people rave about celeriac but I, personally, can’t stand it! It’s a bit like the Emperor’s new clothes with me…even Nigel Slater lauds this starchy chunk of mild celery. I don’t mind celery in soup or eaten with hummus but that’s about the extent of my appreciation for celery as well. I reacon vegans could use one of the amazing cream subs (or even sour cream subs) that are rife throughout the vegan community to add body and flavour to this soup however, as gorgeous as it looks…I might need to add sweet potato, pumpkin, 15 more potatoes and perhaps the vegan equivalent of a ham hock (half a bottle of smoked paprika) to minimise the celeriac flavour to allow me to eat it ;). Not often I diss one of your recipes Frugal, but just warning you, anything with okra is going to end up in the same basket! 😉

    • February 20, 2013 7:29 pm

      Really?! You do surprise me! Like I said above, no okra will be had here!

      • February 20, 2013 7:41 pm

        Surprises are what makes people interesting. What makes one person moan with pleasure makes another one get a bucket 😉

  7. February 14, 2013 5:50 pm

    I had never heard of this stuff before I came to live in Europe. This recipe looks great and has given me the confidence to go out and buy some celeriac because now I know what to go with it!

  8. February 14, 2013 6:23 pm

    That soup looks beautiful, I like celeriac.

  9. February 14, 2013 7:32 pm

    I have never cooked ‘celeriac’. Thank you for the recipe, it looks ‘very’ appetizing. Fae.

  10. February 14, 2013 7:49 pm

    Sounds nice. We had celeriac last night in one of my favorite meals. It involves boiling the cubed celeriac, then mixing in a dressing of wholegrain mustard, olive oil, salt and pepper and a bit of sugar or honey and then wilting a whole bunch of spinach into it… Then serving with salmon. It’s lovely like that, mashing it keeps some of the texture as well as distinctive flavour.

  11. February 14, 2013 9:02 pm

    Vegan celeriac soup is looking good for our post-Chinese new year detox! (there was a 7 course dinner…)

  12. February 14, 2013 9:04 pm

    Nice looking photos. I have never eaten celeriac. I will keep a look out for it and give it a try. May have to wait for winter.

  13. February 14, 2013 10:28 pm

    Celeriac combines fantastic with rosemary, hazelnuts, blue cheese.Just one of these ingredients livens it up completely!

  14. February 14, 2013 11:51 pm

    She (he?) may start out “ugly” but she (he?) ends up delish! Nice, Nick!

  15. February 15, 2013 12:14 am

    Lovely blog and I want to try this recipe..nice to meet you..! I love new recipes!

  16. February 15, 2013 12:35 am

    Like it, pinned it!

    Ciao
    Alessandra

  17. February 15, 2013 9:55 am

    What a great recipe and, I am jealous. It turns out Italians don’t eat celery root. After not finding any in supermarkets I started scouring the farmers’ markets, showing the farmers pictures of celery roots on my phone and, alas, they don’t sell it. So sad, I was already dreaming up a celery root gnocchi recipe to go with some wine-poached beef … and now you post photos of this super silky looking celery root soup … and I can’t have any 😦

    • February 20, 2013 7:26 pm

      That’s a shame! It’s not a root though 😀

      • February 20, 2013 7:49 pm

        Thanks! It never occurred to me that it wasn’t a root. In Germany we don’t even call it a root, it is just referred to as ‘Sellerie’ (not to be confused with ‘Stangensellerie’ which refers to the green bits), but when I moved to the UK I got used to calling it celery root like everyone around me. And it was only your reply which prompted me to have a quick look around the web and yes, disappearances aside it is actually a ‘corm’ or swollen stem, how interesting!

      • February 20, 2013 10:12 pm

        I live in the UK and everyone I know calls it celeriac – I think it’s an American thing.

  18. February 15, 2013 10:29 am

    after enjoying your gorgeous dundee cake…
    Just letting you know i have nominated you for Super Sweet Blogging award………..enjoy your recipes…
    please follow link to accept….no pressure:)
    http://greedybread.wordpress.com/2013/02/15/are-you-a-super-sweetie/

  19. February 15, 2013 2:26 pm

    I’ve never used or eaten celeriac, yet heard so much about it. Your beautiful pictures do make me keep to get some though!

  20. February 15, 2013 7:13 pm

    What a delicious way to prepare one of my very favorite of root vegetables — they take forever to grow, but are well worth the effort (as is the cream)!

  21. February 16, 2013 1:43 am

    What a lovely soup. I love celeriac. And I love your attitude about Valentine’s Day: Indeed, “the whole idea seems to have become a bit forced.”

  22. February 16, 2013 12:44 pm

    The name and appearance aren’t very appetizing, but your photos sell it! It looks creamy, comforting and delicious 🙂

  23. February 16, 2013 5:36 pm

    This soup looks so creamy !

    Thanks for sharing 😉

  24. February 17, 2013 12:24 am

    I’ve always wondered what to do with celeriac:D No, forcing Valentine’s Day is def not the way to go:D

  25. February 17, 2013 2:36 pm

    and it grows like a weed out here! I have it in every garden because I love its height and strength! c

  26. February 17, 2013 7:17 pm

    Celery root is one of my favorite vegetables. This soup looks great! Love the oil drizzle!

  27. February 18, 2013 11:25 pm

    Gorgeous photo!

  28. February 19, 2013 7:00 am

    I made it! And it really was delicious. I forgot to buy cream so I added a dash of full cream milk (not the same… I know). Thanks for sharing!

  29. February 20, 2013 4:45 am

    Your post reminds me tha,t while I quite like celeriac, I rarely seem to buy it. Time to change that!

  30. February 22, 2013 3:36 pm

    I think celeriac is great to look at – far from an ugly duckling ! But then that is probably just me. It makes a perfect soup and your recipe is a great one.

  31. February 28, 2013 12:19 am

    A new thing to try! I’ve seen celeriac in stores, but haven’t been exactly sure what I would do with it if I purchased it. You did very well for Valentines by the way, I saw your facebook post 🙂

Trackbacks

  1. How-To Make Celeriac and Apple Soup « Misk Cooks

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