This refined Mary Berry Celeriac Soup Recipe transforms the knobbly celery root into a silky, pale cream potage with a subtle nutty flavor. Enriched with potato for body and finished with crispy bacon lardons, it is an elegant winter starter that looks as beautiful as it tastes.
Mary Berry Celeriac Soup Ingredients
The Vegetable Base:
- 900g (2 lb) Celeriac: Peeled and cubed. Celeriac has a tough skin, so be aggressive when peeling to remove all the brown bits.
- 225g (8 oz) Potato: Peeled and diced. This acts as a natural thickener.
- 1 Onion: Chopped.
- 50g (2 oz) Butter: For sweating the vegetables.
The Liquid & Garnish:
- 1.2 litres (2 pints) Chicken Stock: Or vegetable stock.
- 150ml (5 fl oz) Double Cream: Or milk for a lighter version, but cream gives the signature velvet texture.
- 6 rashers Streaky Bacon: Chopped into small pieces for a salty, crunchy garnish.
- 1 tbsp Oil: For frying the bacon.
- Fresh Thyme: Leaves picked, for garnish.
How To Make Mary Berry Celeriac Soup
- Sweat the Veg: Melt the butter in a large saucepan. Add the onion, potato, and celeriac cubes. Cover with a lid and cook gently over low heat for about 10–15 minutes. Chef’s Tip: Do not let the vegetables brown. You want them to soften and sweat in their own juices to keep the soup pale and creamy.
- Simmer: Pour in the stock and bring to a boil. Season with salt and pepper. Reduce heat, cover, and simmer for 20 minutes or until the celeriac and potato are completely tender.
- Blend: Remove from the heat and cool slightly. Liquidize the soup in a blender or food processor until completely smooth.
- Refine (Optional): For a dinner party standard, pass the soup through a sieve to catch any fibrous bits, though a high-power blender usually does the job well enough.
- Finish: Return the soup to the pan. Stir in the cream and reheat gently. Do not boil.
- Prepare Garnish: While the soup reheats, fry the bacon pieces in the oil in a small frying pan until crisp and golden. Drain on paper towels.
- Serve: Ladle the soup into bowls. Sprinkle with the crispy bacon lardons and fresh thyme leaves.
Recipe Tips
- Peeling Celeriac: Celeriac discolors quickly once peeled. Drop the cubes into a bowl of water with a squeeze of lemon juice while you prep the rest of the ingredients to keep them white.
- Seasoning: Celeriac is mild. It needs generous seasoning, particularly black pepper, to bring out its earthy qualities.
- Consistency: Celeriac can vary in starchiness. If your soup is too thick after blending, loosen it with a splash more stock or water before adding the cream.
- Bacon Alternative: For a vegetarian garnish, try truffle oil or toasted hazelnuts, both of which pair beautifully with the nutty celeriac.
What To Serve With Celeriac Soup
- Walnut Bread: The earthiness of nuts complements the root vegetable perfectly.
- Cheese Straws: A crisp, cheesy pastry is a delightful side.
- Apple Salad: A side of julienned apple adds tartness to cut the cream.
- Croutons: Garlic and herb croutons are always a winner.
How To Store Celeriac Soup
- Refrigerate: Store in an airtight container for up to 3 days. It will thicken into a puree when cold.
- Reheat: Warm gently on the hob, adding water to reach desired consistency.
- Freeze: This soup freezes excellently for up to 3 months. Freeze it without the cream/bacon garnish for the best results.
Mary Berry Celeriac Soup Nutrition Facts
- Calories: 260 kcal
- Fat: 18g
- Carbohydrates: 18g
- Protein: 8g
- Fiber: 5g
Nutrition information is estimated per serving.
FAQs
Is celeriac the same as celery?
No. Celeriac is a root vegetable (celery root) with a denser texture and a nuttier, milder celery flavor. You cannot swap them directly in this recipe as celery stalks are too watery.
Can I use milk instead of cream?
Yes, whole milk works well for a lighter soup, but the texture will be less velvety.
Why is my soup grey?
This happens if the celeriac oxidized (turned brown) before cooking or if you used purple-skinned potatoes. Use lemon water during prep to keep it bright.
Try More Recipes:
- Mary Berry Roasted Butternut Squash Soup Recipe
- Mary Berry Pumpkin Soup Recipe
- Mary Berry Celery Soup Recipe
Mary Berry Celeriac Soup Recipe
Description
A velvety, sophisticated root vegetable soup enriched with cream and topped with salty crispy bacon.
Ingredients
Instructions
- Sweat onion, potato, and celeriac in butter (15 mins).
- Add stock; simmer until tender (20 mins).
- Blend until smooth.
- Stir in cream; reheat.
- Fry bacon until crisp.
- Serve soup topped with bacon and thyme.
Notes
- Keep celeriac in lemon water to prevent browning.
- Potato adds necessary body to the soup.
- Do not boil after adding cream.
- Truffle oil makes a great alternative garnish.
