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Cream of celeriac & celery soup

Serves 4

I made this soup using a slight adaptation of a recipe in The Silver Spoon. If I made it again there are a few changes I’d make, which I’ve noted at the end


1 litre stock
25g butter
1tbsp olive oil
1 onion, chopped
400g celeriac & celery, trimmed and chopped
3 potatoes, diced
5 tbsp milk
grated Parmesan, to serve


  1. Heat the butter & olive oil in a pan and add the onion, celeriac, and celery & cook for a few mins until soft.
  2. Add the stock & potatoes, bring to the boil, then simmer gently for 40 mins.
  3. Blend the soup until smooth.
  4. Warm the milk in a separate pan & add to the soup mixture.
  5. Adjust seasoning to taste.
  6. Serve with shavings of Parmesan sprinkled on top.

Changes I’d make next time:
  • Omit the butter as it made the finished soup a little oily.
  • Reduce the cooking time to 20 mins as 40 seemed excessive.
  • Omit the milk as it seemed to make little difference.
  • Reduce the quantity of stock to make the finished soup slightly less liquid.
  • Consider adding another potato to make the soup slightly bulkier/creamier.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)

Cream of celeriac & celery soup in bowl