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Mary Berry Celeriac Soup Recipe

Mary Berry Celeriac Soup Recipe

Mary Berry's celeriac soup is silky, deeply flavoured, and one of the most elegant winter soups you can make.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 Portions
Course: Soup
Cuisine: British
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 50 g unsalted butter
  • 1 tbsp olive oil
  • 1 large onion roughly chopped
  • 2 garlic cloves crushed
  • 2 celery sticks roughly chopped
  • 1 kg celeriac peeled and roughly chopped
  • 1 medium potato about 200g, peeled and roughly chopped
  • 1.2 litres chicken or vegetable stock
  • 150 ml double cream
  • ¼ tsp freshly grated nutmeg
  • Juice of ½ lemon
  • Salt and freshly ground white pepper
  • To Serve:
  • Swirl of double cream
  • Crispy bacon lardons optional
  • Truffle oil optional
  • Fresh chives snipped
  • Crusty bread

Method
 

  1. Peel celeriac by cutting into wedges and slicing off skin with a sharp knife. Squeeze lemon over pieces to prevent discolouring.
  2. Melt butter with olive oil in a large pan over medium heat. Cook onion and celery for 8–10 minutes until softened. Add garlic, cook 1 minute.
  3. Add celeriac and potato. Stir to combine. Pour in stock. Bring to the boil then simmer covered for 20–25 minutes until completely tender.
  4. Blend until completely smooth — 2 minutes with a stick blender gives an excellent result.
  5. Return to low heat. Stir in cream, nutmeg, and lemon juice. Warm through — do not boil. Season with salt and white pepper.
  6. Ladle into warm bowls. Swirl cream, add crispy bacon and truffle oil if using, scatter chives. Serve with crusty bread.

Notes

Use white pepper rather than black for a cleaner flavour and pristine appearance.
Add a small potato for extra body — it makes a noticeable difference to the texture.
Squeeze lemon over celeriac as you peel it to prevent discolouring.
Nutmeg is essential — it pairs perfectly with celeriac.
Truffle oil and crispy bacon are optional but both elevate the soup significantly.
Freeze before adding cream for up to 3 months. Keeps in fridge for up to 4 days.
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