Celeriac Soup with Black Pepper Croutons

By Simon  , , ,   

April 29, 2014

Celeriac, such a wonderful yet underrated root vegetable, in abundance during late winter into early spring. It has the flavour of sweet and nutty celery. So give celeriac a try, it works well as a creamed or chunky soup or chowder.

  • Prep: 10 mins
  • Cook: 1 hr
  • Yields: 6 Generous


25 Grams Butter

400 Grams Celeriac, reserving a handful of leaf to garnish

125 Grams Potatoes

1 Large Plump garlic

600 ml Vegetable stock

1 tbsp Fresh lemon juice

275 ml Milk

1 Scattering Sea salt and freshly milled black pepper

1 Small Ciabatta loaf

1 Dash Extra virgin olive oil

1 Small handful Fresh milled black pepper


Melt the butter and cook the celeriac, potatoes and garlic gently for 5 mins without colouring.  Add the stock and lemon juice.  Bring to the boil, turn down to a low heat and simmer gently until tender, cool for a while, then puree in a liquidiser with the milk, adjust the seasoning to taste.  Place back in a clean pan heating gently and serve straight to the table in warmed bowls with a scattering of the black pepper croutons, a drizzel of oil and a few finely chopped leaves of the celeriac.  Enjoy.

Simple croutons.  Cut the loaf into bite sized pieces, place in a large plastic food bag with the oil and black pepper, giving it all a good massage, tip out onto a baking tray and roast in a hot oven, shaking occasionally until golden and crisp.

Check out our recipe for simple Ciabatta.



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