Pin It There's something about celeriac that catches people off guard—it sounds fancy, tastes subtle, and somehow disappears into cream so gracefully that nobody ever guesses what they're eating. My neighbor brought one home from the market one autumn, confused by its gnarly appearance, and I realized I'd been intimidated by the same vegetable for years. That soup became the dish that proved how wrong I'd been, and now it's become my quiet answer to crisp evenings when everyone wants something warm but elegant.
I made this for a dinner party where someone mentioned hating creamy soups, and watching them go back for seconds was oddly vindicating. There's something about that first spoonful when the warmth hits and the bacon shatters between your teeth—it changes the entire conversation around the table.
Ingredients
- Celeriac (about 700 g): This is your star, and peeling it feels intimidating but honestly, a sturdy knife and a vegetable peeler make quick work of that bumpy skin. The flavor is celery's quieter, more refined cousin.
- Medium potato: This isn't about starch—it helps the celeriac break down into something impossibly silky, and it acts as a subtle anchor for the cream.
- Medium onion and garlic: These are your foundation, the quiet workers that build depth before anything else happens in the pot.
- Chicken or vegetable stock (1 L): Quality matters here because this soup has nowhere to hide—choose something you'd actually taste on its own.
- Heavy cream (200 ml): The finish, not the foundation. Add it at the end so it stays bright and doesn't overcook into something heavy.
- Unsalted butter (2 tbsp): This coaxes out the vegetables' natural sweetness in those first few minutes and sets the tone for everything that follows.
- Salt, pepper, and nutmeg: A whisper of nutmeg is optional but magical—it doesn't announce itself, just rounds out the whole picture.
- Streaky bacon: The contrast is everything. Good bacon that crisps cleanly makes this soup feel like a proper meal.
Instructions
- Start with butter and aromatics:
- Melt the butter over medium heat and add your chopped onion and minced garlic. Watch them soften and turn translucent—this usually takes about four minutes, and you'll smell when they're ready.
- Coat the root vegetables:
- Add your diced celeriac and potato, stirring everything together so the butter coats every piece. Let them cook for three minutes, just long enough to begin softening and releasing their flavors.
- Build the broth:
- Pour in your stock and bring everything to a boil, then lower the heat and let it simmer uncovered for 25 to 30 minutes. The vegetables should be completely tender, almost falling apart when you press them with a spoon.
- Cook the bacon simultaneously:
- While the soup simmers, place your bacon slices in a cold, dry skillet and turn the heat to medium. Let them render slowly, turning occasionally, until they're golden and crispy—this takes about 10 to 12 minutes. Drain them on paper towels and crumble or leave whole depending on your mood.
- Purée until smooth:
- Once the vegetables are tender, remove the pot from heat and use an immersion blender to purée everything into a velvety consistency. If you're using a regular blender, work in careful batches and never fill it more than halfway.
- Finish with cream and seasoning:
- Stir in your heavy cream and a pinch of nutmeg if you're using it. Taste, then season with salt and pepper—go slowly because you'll taste more as it warms. Gently reheat if needed, but stop before it reaches a boil.
- Serve with garnish:
- Ladle the soup into bowls and top each one with crumbled or whole crispy bacon. A small handful of fresh chives or parsley adds brightness and color, though the soup is beautiful on its own.
Pin It Someone once told me that celeriac soup was what they ate in a small restaurant in Brussels years ago, and they'd been searching for that taste ever since. When they tried mine, their eyes got quiet for a moment—not in a polite way, but in a genuinely moved way. That's when I understood this soup isn't just food; it's comfort that tastes like memory.
The Celeriac Question
If you've never cooked with celeriac before, expect it to look intimidating and taste surprisingly approachable. It has a celery-like earthiness but much softer, almost sweet, which is why it melts into cream so beautifully. Once you've made this soup, you'll start seeing celeriac differently—not as a mysterious root vegetable, but as something that understands how to be refined.
Timing and Temperature
This soup moves quickly once the vegetables hit the pot, so don't stress about precision—cooking isn't a science experiment where five minutes more or less ruins everything. What matters is that you're paying attention: checking that the vegetables are actually tender before you blend, tasting as you season, and keeping the heat low once cream enters the picture. I learned early on that a watched pot of soup actually teaches you something, unlike the old saying suggests.
Variations and Pairings
This recipe is humble enough to adapt without losing its character. Some people skip the bacon entirely and add a touch of truffle oil instead, which feels decadent and completely vegetarian-friendly. Others serve it with crusty bread and a glass of dry white wine, turning a simple soup into something that feels like an occasion. The beauty is that you can make this soup basic or fancy depending on what your table needs that evening.
- For a vegetarian version, leave out the bacon and use vegetable stock, letting chives and a drizzle of good olive oil be your garnish instead.
- A small splash of truffle oil stirred in just before serving adds luxury without changing the core identity of the dish.
- Pair this with a crisp Sauvignon Blanc or even a light Pinot Grigio if you want something that won't overwhelm the delicate flavors.
Pin It This soup has become the kind of dish I make when I want to feel capable in the kitchen without spending hours there. It's proof that simple ingredients, gentle timing, and a bit of attention can create something that tastes like you tried much harder than you actually did.
Recipe Questions & Answers
- → Can I make this soup vegetarian?
Absolutely. Simply use vegetable stock instead of chicken stock and omit the bacon. For added umami, consider sautéing some diced mushrooms with the onions or topping with toasted pumpkin seeds.
- → How do I store and reheat leftovers?
Store cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat, stirring occasionally. The bacon is best stored separately and added fresh when serving to maintain its crispiness.
- → Can I freeze this soup?
Yes, freeze the soup without the cream for best results. Cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator, reheat, then stir in the cream just before serving.
- → What can I serve alongside this soup?
Crusty bread or baguette is perfect for soaking up the velvety broth. A simple green salad with vinaigrette provides contrast. For a complete meal, pair with a dry white wine like Sauvignon Blanc, which complements the earthy celeriac notes.
- → Is celeriac the same as celery?
No, celeriac (also called celery root) is a variety of celery grown specifically for its large, gnarly root rather than its stalks. It has a mild, earthy flavor with subtle celery notes and a starchy texture similar to potato when cooked.