Celeriac soup with croutons

    50 min

    This celeriac soup is wonderfully flavoured and a nice consistency and texture thanks to the bit of crunch provided by the fresh croutons.

    5 people made this

    Serves: 4 

    • 500g celeriac root
    • 750ml vegetable stock
    • 100ml single cream
    • salt and white pepper, to taste
    • 1 pinch ground nutmeg
    • For the croutons
    • 1 tablespoon butter
    • 2 slices bread, diced
    • chopped fresh parsley, to garnish

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Peel the celeriac and cut into quarters. Place into a saucepan with salted water and cook until soft, about 30 minutes.
    2. Finely mash celeriac and transfer to a saucepan. Add stock and bring to the boil. Reduce the temperature and simmer for 5 minutes. Add cream and heat through, but don't let it boil. Season with salt, white pepper and nutmeg to taste.
    3. For the croutons:

    4. Meanwhile melt butter in a frying pan and add the bread slices. Fry until crisp and golden brown on all sides.
    5. Ladle the soup into bowls and garnish with parsley and croutons.

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