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Cream Of Celeriac Soup

Servings 4


  • 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.