Selleriesuppe
A silky celeriac soup with potato, cream and a little apple, blended smooth after 30 minutes, with a swirl of cream.
Photograph credit: celeriac soup by stu_spivack · CC BY-SA 2.0 · Flickr · this resized copy is shared under the same licence
A bowl for four on a grey day, and a soup that tastes more than it looks. Selleriesuppe is made from celeriac, the knobbly root that tastes of celery and hazelnut, and it makes a smooth, pale, quietly rich soup that needs little more than stock and cream.
Peel the celeriac thickly, since the skin and the layer under it are tough and bitter, and cut it into small cubes. Sweat it in butter with an onion and a potato for 8 minutes without browning. Add a diced apple at this stage, as its sweetness balances the earthy root. Pour in stock, bring it to a simmer and cook for 20 minutes until everything is soft.
Blend until smooth, adding the cream last, and pass through a sieve if you want it silky. Taste for salt and add a grating of nutmeg. Serve in warm bowls with a swirl of cream and some fried bacon or toasted hazelnuts on top. The soup thickens as it cools, so thin it with stock when you reheat it.
Selleriesuppe: Step by Step
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Melt the butter in a large pan and sweat the onion, celeriac, potato and apple for 8 minutes without browning.
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Add the stock, bring to a simmer and cook for 20 minutes until soft.
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Blend until smooth. Stir in the cream, nutmeg and salt.
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Reheat gently without boiling and serve with a swirl of cream.
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Tips That Matter
- Peel the celeriac thickly.
- Sweat the vegetables without browning.
- Reheat gently after adding the cream.
Ingredient Swaps
- In a sauce, full-fat crème fraîche can usually take the place of the double cream; single cream is thinner and more likely to split if it boils, so keep it below a simmer.
- Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.
Serve It With
Crusty bread · Fried bacon · Toasted hazelnuts
Storage
Keeps for 3 days in the fridge. Freeze for 2 months.
Selleriesuppe Nutrition
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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