Save I used to think celeriac was just an ugly root until a rainy Tuesday in Antwerp changed my mind. The wind was howling outside a small bistro where the waiter recommended a bowl of this pale creamy liquid. One spoonful of that earthy sweetness combined with salty bacon and I was completely hooked. Now every time the sky turns gray I find myself peeling that knobby vegetable. It transforms into something so elegant and comforting that you forget its humble beginnings.
My neighbor once asked what smelled so wonderful while I was simmering the stock and celeriac together. I handed her a small mug of the finished soup over the fence while she was still wearing her gardening gloves. She could not believe something so sophisticated came from such a rugged looking plant. It has since become our unofficial neighborhood greeting whenever the temperature drops. We usually end up sharing a loaf of crusty bread to go with it.
Ingredients
- 1 large celeriac: Look for one that feels heavy for its size to ensure it is not hollow inside.
- 1 medium onion: This provides a foundational sweetness that balances the earthy tones of the root.
- 1 medium potato: A single potato adds the perfect amount of starch to give the soup a velvety body.
- 1 clove garlic: Just one clove is enough to add a subtle kick without overpowering the delicate celery flavor.
- 1 L chicken or vegetable stock: Use a high quality liquid base as it carries all the vegetable flavors.
- 200 ml heavy cream: Adding this at the end creates a luscious mouthfeel that makes the dish feel like a treat.
- 2 tbsp unsalted butter: Melting the vegetables in butter first helps release their natural sugars.
- Salt and pepper: These pantry staples are essential for highlighting the natural flavors of the celeriac.
- Pinch of nutmeg: A tiny grating of this spice brings out the hidden floral notes in the root.
- 4 slices streaky bacon: The smoky fat from the bacon is the perfect salty counterpoint to the creamy soup.
- Fresh chives: A sprinkle of green adds a fresh bite that wakes up the palate.
Instructions
- Sweat the base:
- Melt the butter and let the onion and garlic soften until they are see through and fragrant.
- Saute the roots:
- Toss in the celeriac and potato chunks so they get a light coating of that golden butter.
- Simmer away:
- Pour in the stock and let everything bubble gently until the vegetables are soft enough to crush with a spoon.
- Crisp the garnish:
- Fry the bacon in a cold pan so the fat renders out slowly leaving you with perfectly brittle pieces.
- Smooth it out:
- Use your immersion blender to turn the chunky mixture into a thick liquid that looks like satin. This process incorporates air and makes the soup feel incredibly light.
- Final touch:
- Stir in the cream and nutmeg then season it carefully to make the flavors pop.
Save There was a night when the power went out and we finished this soup by candlelight. The warmth from the bowl seemed to glow and the smell of nutmeg filled the dark kitchen. It was one of those rare moments where the food made the inconvenience feel like a planned romantic evening. We did not even mind that the bread was toasted over the fireplace.
The Art of Selection
Do not be intimidated by the gnarly exterior of a fresh celeriac in the market. I usually pick the ones that are about the size of a grapefruit because they tend to be more tender. If you find one with the green stalks still attached they can be chopped up for a different stock later.
Achieving Perfect Texture
Achieving that restaurant quality texture is all about the blending time. I like to keep the blender going for an extra minute even after it looks smooth to incorporate air. This creates a light almost foamy consistency that feels much fancier than a standard home soup.
Versatile Toppings
This soup is incredibly versatile and can adapt to whatever you have in your pantry. I once swapped the bacon for toasted hazelnuts when a vegetarian friend came over for lunch. It was just as delicious and added a lovely woody flavor to the dish.
- Try adding a drizzle of truffle oil for a truly decadent finish
- Serve it in small cups as an appetizer for a formal dinner party
- Keep the leftovers in the fridge for a quick and comforting workday lunch
Save I hope this soup brings as much warmth to your table as it has to mine over the years. It is a humble reminder that the most unassuming ingredients often hold the most magic.
Recipe FAQs
- → What does celeriac taste like?
Celeriac has a mild, slightly sweet flavor with subtle celery notes and a nutty undertone. It's much milder than celery and becomes beautifully creamy when cooked and blended.
- → Can I make this soup ahead of time?
Absolutely. This soup actually tastes better the next day as flavors have time to meld. Store in an airtight container in the refrigerator for up to 3 days. Add the cream when reheating and cook the bacon fresh for the best crunch.
- → How do I achieve the smoothest texture?
Simmer the vegetables until they're completely tender—they should easily break apart with a fork. Use an immersion blender for at least 2-3 minutes, or blend in batches in a standard blender. For extra silkiness, pass the soup through a fine-mesh sieve after blending.
- → What can I substitute for the heavy cream?
Coconut cream works well for a dairy-free version and adds a lovely subtle sweetness. For a lighter option, use half-and-half or whole milk, though the soup won't be quite as rich and velvety.
- → Is there a vegetarian alternative to bacon garnish?
Try crispy fried shallots, toasted pumpkin seeds, or homemade croutons with herbs. A drizzle of truffle oil or a sprinkle of smoked paprika can also provide that savory depth that bacon typically adds.
- → Can I freeze this soup?
Yes, freeze the soup before adding the cream. Cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator, reheat gently, and stir in the cream and nutmeg just before serving.