This recipe for cream of celeriac soup is probably the simplest soup I make (even simpler than the very easy frugal lentil soup I shared a few days ago) but it has a great flavour. The main task is peeling and trimming the celeriac but it doesn’t take too long, especially if you use a vegetable peeler. Celeriac starts off as a fairly unattractive, lumpy thing but get rid of all the peel and any lumps and bumps and discoloured bits and it’s easily transformed into a beautiful pale creamy soup.
There are all sorts of flavours you could add to this soup. I expect nutmeg would go well or you could try stirring in some horseradish towards the end. I like it just as it is but you can experiment if you prefer. The other thing that I imagine working well is replacing the milk with one of the nutty milks (unsweetened), perhaps almond milk or hazelnut milk, and I will try that at some point. Because the milk is only added right at the end I think you could use any type of milk, even those that have a tendency to split if you boil them.
Cream Of Celeriac Soup
- 1 celeriac mine resulted in about 450g of flesh once it was peeled and chopped
- 150 g potato peeled and chopped
- 1 garlic clove finely sliced
- 25 g butter
- 500 ml vegetable stock
- 250 ml milk
- Melt the butter in a large saucepan then add the chopped celeriac, potato and garlic.
- Stir well and cook gently for 5 minutes with the lid on (don't brown the vegetables).
- Add the vegetable stock, bring to the boil and simmer with the lid on for 30 minutes.
- Add the milk and blend until smooth.
- Reheat gently and serve.