Mary Berry Celeriac Soup
Mary Berry Celeriac Soup is a velvety puréed soup made from celeriac, potatoes, onions, stock, and cream. It blends into a smooth, pale soup with a light earthy flavour, making it ideal as a cosy winter dish or an elegant starter.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 4
- Category: Soup
- Method: Simmering
- Cuisine: British
Ingredients
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1 medium celeriac (about 600–700g), peeled and diced – Main flavour and texture.
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1 large potato, peeled and chopped – Adds body and creaminess.
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1 large onion, finely chopped – Brings gentle sweetness.
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2 garlic cloves, crushed – Adds aromatic depth.
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1 litre vegetable or chicken stock – Forms the base of the soup.
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150ml double cream – Gives a rich finish (optional).
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2 tablespoons butter or olive oil – For sautéing.
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Salt and black pepper – To balance the flavour.
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Fresh parsley or chives – For garnish.
Instructions
Peel the celeriac and potato, then cut them into even chunks. Chop the onion and crush the garlic.
Melt the butter or warm the oil in a large saucepan. Add the onion and garlic and cook until soft and fragrant.
Tip in the chopped celeriac and potato. Stir for a minute to coat everything in the butter.
Add enough stock to cover the vegetables. Bring to a boil, then reduce the heat and simmer for 25–30 minutes, or until the celeriac is tender.
Use an immersion blender to purée the soup until silky smooth. Add cream if using.
Stir in salt and pepper. Add extra stock or water if you want a thinner texture.
Ladle into bowls and garnish with parsley, chives, or a swirl of cream.
Find it online: https://maryberrycooks.co.uk/mary-berry-celeriac-soup/