Save to Pinterest I was hesitant about celeriac for years, always passing it by at the farmers market, until one foggy autumn morning when I finally gathered my courage. That gnarled, ugly root vegetable transformed into the silkiest soup I'd ever made. The gentle anise notes paired with potato created such a velvety texture that I immediately called my sister to share my discovery. Now, whenever the temperature drops, this soup is my first comfort food of the season.
Last December, I made this for my neighbors after they helped me shovel snow from my driveway. We all stood in my kitchen with steam rising from our bowls, the windows fogged from the warmth inside. The conversation quieted to appreciative murmurs as we ate, and their teenage son who normally turns his nose up at vegetables asked for seconds. The humble celeriac had worked its magic once again.
Ingredients
- Celeriac: Look for firm, heavy roots without soft spots, and dont worry about the gnarly exterior, its whats inside that counts.
- Potato: I prefer Yukon Gold for their buttery flavor, but any starchy potato works well for adding body to the soup.
- Heavy cream: This transforms the soup from good to divine, creating a luxurious mouthfeel that makes each spoonful feel like a treat.
- Bacon: Get the best quality you can find, as the crispy bits are little flavor bombs that punctuate each creamy spoonful.
- Nutmeg: Just a tiny pinch freshly grated makes all the difference, highlighting the natural sweetness of the celeriac without overwhelming it.
Instructions
- Prep your foundation:
- In a large pot, melt the butter until it starts to foam slightly, then add your onion and garlic. The kitchen will fill with that wonderful aromatic scent as they soften and become translucent.
- Build your flavor base:
- Add the celeriac and potato cubes, stirring to coat them in the buttery goodness. This brief saute helps release their flavors before the liquid goes in.
- Let it simmer:
- Pour in the stock and bring everything to a gentle boil before reducing to a simmer. The vegetables need about 25-30 minutes to become completely tender, almost falling apart when pressed with a spoon.
- Create the crispy topping:
- While the soup simmers, lay your bacon strips in a cold skillet and slowly bring up to medium heat. This gradual approach renders more fat and creates evenly crispy bacon with less splatter.
- Transform into velvet:
- Once vegetables are completely tender, puree everything until silky smooth. An immersion blender makes this easy, but a regular blender works too if you work in batches.
- Add the finishing touches:
- Stir in the cream and that tiny pinch of nutmeg, then season with salt and pepper to taste. The soup should coat the back of a spoon beautifully.
- Serve with style:
- Ladle the velvety soup into bowls and top with your crispy bacon pieces. A sprinkle of fresh herbs adds a lovely color contrast and fresh flavor note.
Save to Pinterest I brought this soup to a potluck where a friend was celebrating finishing her chemotherapy. Her appetite had been affected by treatment, but she texted me the next day saying this was the first meal shed truly enjoyed in months. The gentle flavors and creamy texture had been soothing when little else appealed. In that moment, this recipe became more than just delicious food, it became a small act of care.
Make-Ahead Options
The base of this soup actually improves with an overnight rest in the refrigerator, allowing the flavors to meld beautifully. I often make it through the pureeing stage the day before serving, then gently reheat it, stir in the cream, and prepare the bacon just before guests arrive. This approach not only saves time but results in a more developed flavor profile that makes people think you spent hours in the kitchen that day.
Variations Worth Trying
On a whim one evening when my herb garden was flourishing, I added a handful of fresh thyme leaves to the sauteing vegetables and the earthy notes complemented the celeriac beautifully. Another time, when serving this for a fancier dinner party, I swirled in a tablespoon of white truffle oil just before serving instead of using bacon, and my guests were practically licking their bowls. For a lighter version that still maintains the creamy texture, Ive successfully substituted half the heavy cream with whole milk yogurt.
Serving Suggestions
This soup deserves good company on your table, and Ive found through many dinner parties that a simple green salad with a sharp vinaigrette creates the perfect contrast to the soups richness. When I serve it as a starter, I follow it with something relatively light like roast chicken or fish to maintain balance in the meal.
- For an extra-special presentation, serve in warmed bowls with a small swirl of cream on top that you can drag through with a toothpick to create a decorative pattern.
- Homemade croutons made from sourdough bread add another texture dimension if you want an alternative to bacon.
- If you have dinner guests arriving at different times, keep the soup warm in a slow cooker on low setting, with the bacon and herbs served on the side for everyone to add their own.
Save to Pinterest This humble soup has taught me that the most unassuming ingredients often create the most memorable meals. Whether youre making it for yourself on a quiet evening or sharing it with loved ones, I hope it brings the same comfort and joy to your table that it has to mine.
Recipe Questions & Answers
- → Can I make this soup vegetarian?
Absolutely. Simply use vegetable stock instead of chicken stock and omit the bacon garnish. You can top with toasted pumpkin seeds or croutons for added texture instead.
- → How long does this soup keep?
The soup base stores well in the refrigerator for 3-4 days. However, add the bacon just before serving to maintain its crispness. The soup can also be frozen for up to 3 months without the cream and bacon.
- → What does celeriac taste like?
Celeriac has a mild, celery-like flavor with subtle nutty undertones. It's less intense than celery stalks and becomes sweeter when cooked. Its creamy texture when blended makes it perfect for soups.
- → Can I use milk instead of cream?
Yes, though the soup will be less rich. Whole milk works as a lighter alternative. For a dairy-free version, coconut cream adds lovely richness and complements the subtle celery flavor.
- → Why add potato to the soup?
The potato acts as a natural thickener, helping create that silky, velvety texture without needing flour or other starches. It also mellow the flavor and provides body to the finished soup.
- → What wine pairs well with this soup?
A dry white wine like Sauvignon Blanc or Chardonnay complements the creamy texture without overpowering the delicate celeriac flavor. For red wine lovers, a light Pinot Noir works nicely.