This celeriac soup is wonderfully flavoured and a nice consistency and texture thanks to the bit of crunch provided by the fresh croutons.
4 people made this
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
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Method Prep:10min › Cook:40min › Ready in:50min
Peel the celeriac and cut into quarters. Place into a saucepan with salted water and cook until soft, about 30 minutes.
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.
For the croutons:
Meanwhile melt butter in a frying pan and add the bread slices. Fry until crisp and golden brown on all sides.
Ladle the soup into bowls and garnish with parsley and croutons.