The Celeriac Soup Recipe comes from grandma’s cookbook. A simple and delicious starter. Tasty and heavenly creamy is the celery soup you conjure up for your loved ones with this recipe.
Celery doesn’t just have to be used as a soup vegetable. Many delicious things can be conjured up from the tuber itself. What do you think of this delicious recipe, for example?
Especially in winter, when it is bitterly cold outside, we like to make soup. It warms you from the inside and is also quick to make. But soups are also a delicious treat in summer, especially when they are cold. Because then they give us the necessary refreshment.
Although celery is known to most people only as a side dish with soup vegetables, you can conjure up much more from the root vegetable. What do you think of this delicious soup, for example?
Is celeriac soup good for you?
Celeriac soup can be a healthy and nutritious option, depending on how it is prepared. Celeriac, also known as celery root, is a root vegetable that is high in fiber and low in calories. It is a good source of antioxidants, vitamins, and minerals, including vitamin K, potassium, and magnesium. When combined with other vegetables, such as carrots and onions, and prepared with a low-fat broth or milk, celeriac soup can be a healthy, low-calorie choice. However, if the soup is prepared with a high-fat broth or cream, it may be less healthy due to the added calories and saturated fat. It is important to consider the overall nutritional content of the soup when determining whether it is a healthy choice.
Should I peel celeriac for soup?
Yes, it is generally recommended to peel celeriac before using it in soup. Celeriac has a tough, bumpy skin that is difficult to eat and can be unappealing in soup. To peel celeriac, start by cutting off the top and bottom of the root using a sharp knife. Then, use a vegetable peeler or a paring knife to carefully remove the skin from the root, taking care to remove all of the bumps and blemishes. Once the celeriac is peeled, it can be chopped or grated and added to the soup. Alternatively, if you prefer a rustic, chunky soup, you can cut the celeriac into small cubes before peeling it. This will allow you to retain some of the texture of the root while still removing the tough skin.
What Flavours go well with celeriac?
Celeriac has a slightly sweet and nutty flavor that pairs well with a variety of ingredients. Some flavors that go well with celeriac include:
- Herbs and spices: Celeriac pairs well with herbs such as parsley, dill, and thyme, as well as spices like paprika, cumin, and coriander.
- Citrus: The bright, tangy flavor of citrus fruits, such as lemon, orange, and lime, complements the sweetness of celeriac.
- Garlic: Garlic adds depth and flavor to dishes, and pairs well with celeriac.
- Caramelized onions: The sweet, caramelized flavor of onions complements the nutty flavor of celeriac.
- Roasted vegetables: Roasted vegetables, such as carrots, beets, and parsnips, add a sweet and savory flavor to celeriac dishes.
- Cheese: Cheese, such as parmesan or gruyere, adds richness and flavor to celeriac dishes.
- Nuts: Nuts, such as almonds or hazelnuts, add crunch and flavor to celeriac dishes.
In general, it is best to keep the flavors in a celeriac dish simple and let the flavor of the celeriac shine through. Too many strong flavors can overwhelm the subtle, nutty flavor of the root vegetable.
What is celeriac soup made of?
Celeriac soup is typically made with a base of celeriac, carrots, and onions, which are sautéed in a little oil or butter until they are tender. Other ingredients, such as garlic and herbs, may also be added for flavor. The vegetables are then simmered in a broth or liquid, such as chicken or vegetable broth or milk, until they are soft and easily mashed with a fork. Some recipes may also call for the addition of potatoes or other root vegetables to thicken the soup. Once the vegetables are cooked, the soup can be pureed using an immersion blender or food processor until it is smooth and creamy. Alternatively, the soup can be left chunky if desired. Finally, the soup is seasoned with salt and pepper, and may be garnished with herbs, cheese, or a drizzle of cream before serving.
Best Celeriac Soup Recipe
Servings: 4 Preparation:10 minutes Cooking time: 20 minutes Calories: 152 Fat: 9g
Ingredients
1 – 2 tubers celery
1 – 2 shallots
500 – 750 ml stock (chicken stock or vegetable stock)
100 ml cream
1 sprig thyme
1 bay leaf
a little nutmeg
Instructions
Cut the shallots and the peeled celery into small cubes. Then sauté the onions briefly in a tablespoon of butter and then add the celery. Pour the stock over the mixture and add the thyme and bay leaf. Now let this mixture simmer for about 15 minutes until the celery is soft.
When the celery has reached a soft consistency, you can remove the bay leaf and thyme and puree the soup.
Then bring the soup to the boil again briefly and season with salt and pepper. A pinch of nutmeg adds a special touch.
My Tip:
Depending on your taste, you can also dice 2 potatoes and sauté them with the celery. A peeled, diced apple or pear pieces also give a particularly good aroma. If you want a soup garnish, you can add croutons or even smoked salmon or trout.
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Ingredients
- 1 - 2 tubers celery
- 1 - 2 shallots
- 500 - 750 ml stock (chicken stock or vegetable stock)
- 100 ml cream
- 1 sprig thyme
- 1 bay leaf
- a little nutmeg
Instructions
- Cut the shallots and the peeled celery into small cubes. Then sauté the onions briefly in a tablespoon of butter and then add the celery. Pour the stock over the mixture and add the thyme and bay leaf. Now let this mixture simmer for about 15 minutes until the celery is soft.
- When the celery has reached a soft consistency, you can remove the bay leaf and thyme and puree the soup.
- Then bring the soup to the boil again briefly and season with salt and pepper. A pinch of nutmeg adds a special touch.
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