Save The first time I encountered celeriac, I was honestly intimidated by that knobby, alien-looking root at the farmers market. The farmer laughed and told me it was the most misunderstood vegetable in his entire stall, whispering that it makes the silkiest soup imaginable. I took it home on faith, and that evening my kitchen filled with this incredible aromatic warmth that I'd never experienced from celery alone. Now it's become my secret weapon for dinner parties when I want something that feels elegant but is actually incredibly simple to pull together.
Last winter my sister came over feeling completely defeated by a terrible week at work. I made this soup while she sat at my counter, and something about the ritual of crisping bacon and the gentle simmering of vegetables seemed to unknot her shoulders. We ate in comfortable silence, breaking only to comment on how something so humble could taste so luxurious, and she left asking for the recipe before she even put on her coat.
Ingredients
- 1 large celeriac: This ugly duckling vegetable holds the soul of the dish, its subtle celery flavor becomes magical when cooked down and blended
- 1 medium onion: Provides the sweet foundation that balances celeriacs slight bitterness
- 1 medium potato: The secret to achieving that velvety restaurant texture without adding excessive cream
- 1 clove garlic: Just enough to give depth without overwhelming the delicate flavor profile
- 1 L chicken or vegetable stock: The liquid that carries all those flavors together, homemade stock makes a noticeable difference
- 200 ml heavy cream: Adds that luxurious mouthfeel that makes this soup feel special
- 2 tbsp unsalted butter: Starting your aromatics in butter rather than oil adds richness to every layer
- Salt and pepper: Essential for awakening all the subtle flavors
- Freshly grated nutmeg: A tiny pinch creates this incredible warming background note that people can never quite identify
- 4 slices streaky bacon: The savory crown that brings texture and salt contrast to each spoonful
- Fresh chives or parsley: A final touch of color and fresh brightness to cut through the richness
Instructions
- Build your flavor foundation:
- Melt the butter in your large pot over medium heat, then add the chopped onion and garlic. Let them soften and become translucent, about 4 minutes, stirring occasionally to prevent any browning, you want them sweet not caramelized.
- Add the root vegetables:
- Toss in the diced celeriac and potato, stir everything to coat with that buttery onion base. Let them cook together for 3 minutes, this brief step starts developing the flavors before the liquid even enters the pot.
- Simmer to tenderness:
- Pour in your stock and bring everything to a gentle boil. Reduce the heat and let it simmer uncovered for 25 to 30 minutes. The vegetables should be completely tender when pierced with a knife, this is crucial for achieving that smooth texture.
- Crisp the bacon:
- While the soup simmers, place your bacon slices in a cold dry skillet. Cook over medium heat, turning as needed, until perfectly crispy. Drain on paper towels, you can crumble it later or keep the slices whole for dramatic presentation.
- Transform to velvet:
- Remove the pot from heat and use your immersion blender to purée until completely smooth. If you are using a regular blender, work in batches and be extremely careful with hot liquids. The texture should be glossy and thick enough to coat a spoon.
- Add the luxury:
- Stir in the heavy cream and that pinch of nutmeg. Season generously with salt and pepper. You can gently reheat if needed, but avoid boiling after adding the cream or it may separate slightly.
- Compose the bowls:
- Ladle the hot soup into warmed bowls. Top each portion with the crispy bacon and scatter fresh chives or parsley over the top. Serve immediately while the contrast between hot soup and crisp bacon is at its best.
Save This soup has become my go to when friends announce they are coming over last minute. Something about putting out bowls of something so creamy and comforting, with that pile of bacon on top, makes people feel taken care of in a way that fancy dinner parties never quite achieve.
Making It Ahead
The soup actually benefits from being made a day ahead, which gives the flavors time to marry and deepen. Store it without the cream and bacon, then reheat gently and stir in the cream just before serving. The bacon is best crisped fresh but can be cooked hours ahead and kept at room temperature.
Texture Secrets
The immersion blender is worth its weight in gold for recipes like this, but if you are using a regular blender, fill it only halfway and vent it occasionally. Hot soup expands rapidly when blended, and I have learned this the hard way with an explosive kitchen counter. For the absolute smoothest result, pass the blended soup through a fine mesh sieve.
Serving Suggestions
A crusty baguette or sourdough toast is essential for swiping up every last drop. This soup also pairs beautifully with a simple green salad dressed with a sharp vinaigrette to cut through the richness. If you are serving this as a starter, keep portions modest as it is quite filling.
- A dry white wine like Sauvignon Blanc complements the earthy flavors beautifully
- For extra richness add a splash of truffle oil before serving
- The vegetarian version is still deeply satisfying without the bacon
Save There is something profoundly satisfying about taking such an unglamorous vegetable and turning it into something that makes people close their eyes with pleasure. That is the kind of kitchen magic I live for.
Recipe FAQs
- → Can I make this soup vegetarian?
Yes, simply omit the bacon garnish and use vegetable stock instead of chicken stock. The soup remains creamy and satisfying without the meat component.
- → How do I store 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.
- → Can I freeze this soup?
Yes, freeze the soup without cream for best results. Add fresh cream when reheating. Freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → What can I substitute for celeriac?
Rutabaga or turnips work well, though they'll have a slightly sharper flavor. Parsnips add sweetness. For a similar texture but milder taste, use cauliflower combined with potato.
- → Why add potato to the soup?
Potato acts as a natural thickener, providing body and creaminess without excess dairy. Its neutral flavor lets the celeriac shine while improving the soup's texture.
- → Can I use milk instead of cream?
Yes, though the soup will be less rich. For a compromise, use half-and-half. For a dairy-free version, coconut milk adds creaminess with subtle tropical notes.