Best 6 Cream Of Celeriac Soup With Crispy Pancetta And Croûtons Recipes

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Cream of celeriac soup is a delightful and creamy soup that is perfect for a cold winter day. This classic French soup is made with celeriac root, which has a slightly nutty and celery-like flavor. The soup is typically thickened with cream or milk and served with crispy pancetta and croutons. It is a simple yet elegant dish that is sure to impress your guests. If you're looking for a delicious and comforting soup to warm you up this winter, then cream of celeriac soup is the perfect choice.

Let's cook with our recipes!

CREAM OF CELERIAC SOUP WITH CRISPY PANCETTA AND CROûTONS



Cream of Celeriac Soup With Crispy Pancetta and Croûtons image

Celeriac is a great winter vegetable and it's put to wonderful use in James Martin's creamy soup.

Provided by SoniaLincs

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 20

3 ounces butter
1 onion, finely diced
2 ounces streaky bacon, finely diced
2 garlic cloves, finely diced
1 leek, white only, finely diced
1 stick celery, finely diced
2 fresh thyme sprigs, leaves only
1 celeriac, peeled and cut into small dice
1 liter chicken stock
7 fluid ounces double cream
salt and white pepper
4 slices pancetta
1 ounce butter
1 tablespoon olive oil
2 ounces celeriac, peeled and finely julienned
white bread cubes
salt and black pepper
2 tablespoons extra virgin olive oil
2 tablespoons double cream
2 tablespoons fresh coriander leaves

Steps:

  • For the soup.
  • heat a wide, deep sauté pan or large saucepan until medium hot,.
  • add 25g/1oz of the butter, the onion and bacon and fry for a couple of minutes to just soften.
  • Add the garlic, leek, celery and thyme sprigs and fry for another minute; then add the chopped celeriac.
  • Pour in the stock and bring to the boil, then reduce the heat to a simmer and cook for 10-15 minutes, or until the celeriac is just tender.
  • Place into a food blender, in batches if necessary, and blend to a fine purée. Return to the heat in a clean pan.
  • Add the cream and whisk in the remaining 50g/2oz of butter. Season with salt and white pepper.
  • For the garnish.
  • preheat the oven to 200C/400F/Gas 6.
  • Place the pancetta onto a flat baking tray and cover with a second tray of the same size.
  • Place in the oven and cook for 10 minutes until browned and cooked through.
  • Remove from the oven and cool for five minutes until crispy.
  • Heat a frying pan until hot, add half of the butter and the olive oil and heat until foaming.
  • Add the celeriac and stir fry for 1-2 minutes, or until just softened, then remove from the pan and drain on kitchen paper.
  • Add the rest of the butter and the bread to the pan and cook until golden-brown and crispy, tossing to cook on each side.
  • Drain on a plate lined with kitchen paper and season with salt and freshly ground black pepper.
  • To serve.
  • pile the julienned celeriac into the centre of each of four soup plates.
  • Ladle the soup around.
  • Crumble the crispy bacon over the top and then scatter over the croutons.
  • Finish with swirls of extra virgin olive oil and cream, and top with coriander cress.

CELERY ROOT SOUP {SOPA DE APIO NABO}



Celery root soup {Sopa de apio nabo} image

Easy and quick recipe for celery root soup or cream of celeriac soup, made with potatoes, vegetable broth, garlic, onions, cumin and dill. Served with trio of toppings including crispy pancetta, smoked salmon and roasted pepper yogurt sauce.

Provided by Layla Pujol

Categories     Appetizer     Soup     Starter

Time 45m

Number Of Ingredients 13

2 tablespoons olive oil
1 cup chopped white onion
4 garlic cloves (chopped)
1 tsp ground cumin
3 celery roots (peeled and chopped in medium pieces)
2 potatoes (peeled and chopped in medium pieces)
5 cups vegetable broth
1 cup milk
1 bunch dill (chopped)
Salt to taste
Crispy fried pancetta or bacon
Smoked salmon
Spicy roasted pepper yogurt sauce

Steps:

  • Heat the olive oil in large saucepan and add the onions, garlic, cumin and salt to make a quick refrito or sofrito (sautéed onions/garlic/spices) as the base for this soup, cook until the onions are soft, about 5 minutes.
  • Add the chopped celery roots and potatoes; cook them for another 5 minutes, stirring occasionally to avoid burning them.
  • Add the vegetable broth, bring to a boil, then reduce the temperature and simmer until the potatoes and celery root are tender, about 20 minutes.
  • Let the soup cool down a little and then blend the celery root and potato to obtain a smooth puree.
  • Reheat the soup until warm and add the chopped dill, serve with the topping on the side.

CEYLON CINNAMON CELERIAC SOUP



Ceylon Cinnamon Celeriac Soup image

Say that five times fast!!!! I made this cream of celeriac soup with a hint of ceylon cinnamon. Ceylon is a more light, citrusy cinnamon than cassia or other sweeter cinnamons. Celeriac, also known as celery root, is the ugly duckling of root vegetables because what it may lack in beauty on the outside, it certainly makes up for it with its wonderful flavor on the inside!!! Enjoy!

Provided by ChefLee

Categories     Vegetable

Time 55m

Yield 1 large pot soup, 4-8 serving(s)

Number Of Ingredients 14

2 tablespoons light olive oil
1 tablespoon salted butter
1 large celery root, peeled and cut into 1-inch cubes (celeriac)
2 medium shallots, chopped
3/4 cup celery, chopped
2 large garlic cloves, crushed and minced
1/4 teaspoon black pepper
1/8 teaspoon ceylon cinnamon
1/2 teaspoon celery salt
1/8 teaspoon cayenne pepper (ground red pepper)
1/4 cup cognac
2 1/2 cups chicken stock
1/2 cup heavy cream
celery & leaves (to garnish) (optional)

Steps:

  • Melt butter with the oil in a large texas skillet over medium heat.
  • Add the celery root, shallots, celery, celery salt, cayenne, black pepper, and ceylon cinnamon. Stir and then turn the heat down to low.
  • Cover and cook the vegetables on low, stirring occasionally; until tender, about 30 minutes.
  • After the 30 minutes, stir and then add the garlic and cook 2 more minutes on low.
  • Add the cognac and turn the heat up to medium. Stir and cook, uncovered, for about 3 more minutes until the liquid evaporates.
  • Add the stock and bring up to a boil then reduce the heat to a simmer and simmer until the vegetables are very tender, about 15-20 minutes.
  • Put the soup in the food processor in two batches (never go past the fill line with liquid in the processor or it will run out and overflow with a mess). Puree the soup until smooth.
  • Add the puree back to the skillet and add the cream. Stir until blended and creamy then heat through on low to medium low heat.
  • Serve with celery stalks and leaves as garnish. (optional).

Nutrition Facts : Calories 251.4, Fat 22.5, SaturatedFat 10.1, Cholesterol 52.9, Sodium 262.5, Carbohydrate 8.3, Fiber 0.4, Sugar 2.8, Protein 4.8

CELERIAC, PANCETTA & THYME SOUP



Celeriac, pancetta & thyme soup image

Its appearance may be gnarly, but the soft white flesh of turnip-like celeriac is versatile, and perfect paired with salty pancetta

Provided by Good Food team

Categories     Lunch, Main course

Time 40m

Number Of Ingredients 9

small splash olive oil , plus a drizzle to serve
100g sliced pancetta
small knob butter
1 large onion , chopped
1 bay leaf
large bunch thyme , leaves picked and set aside
1 celeriac , cut into chunks
850ml fresh chicken stock
100ml double cream

Steps:

  • Heat the oil in a large pan. Sizzle the pancetta for about 3 mins on each side until crisp, then remove to a plate and set aside. Melt the butter in the same pan, add the onion, bay leaf and thyme stalks, and cook for 10 mins until just starting to turn golden. Add the celeriac and cook for 2 mins more.
  • Pour over the stock and simmer for 10 mins until the celeriac is soft. Stir in the cream and bring back to the boil. Fish out the bay and thyme stalks, then purée the soup until smooth. Stir through half the thyme leaves and ladle the soup into bowls. Serve topped with the crispy pancetta, the remaining thyme leaves and a drizzle of olive oil.

Nutrition Facts : Calories 304 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 14 grams protein, Sodium 1.6 milligram of sodium

CREAM OF CELERIAC SOUP



Cream of Celeriac Soup image

This is a soup I developed in response to a contest in a British Cooking magazine. I hope that you like it as much as I do.

Provided by MarieRynr

Categories     Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/4 cup butter
1 cup sliced leek
3 cups diced peeled celeriac
4 cups chicken stock
1 cup double cream
2 tablespoons maple syrup
salt and pepper
chopped chives (to garnish) or spring onion (to garnish)

Steps:

  • In a large saucepan, melt butter over low hear; cook leeks, covered in this for 5 minutes.
  • Add celeriac and cook, covered for 5 minutes.
  • Stir in stock and bring to a boil.
  • Reduce heat to low; cook, covered for about 35 minutes, or until celeriac is very tender.
  • Transfer to a blender or food processor and puree in batches.
  • Pass through a food mill or sieve for an even smoother soup.
  • Return to saucepan, stir in cream and maple syrup.
  • Season to taste with salt and pepper.
  • Gently heat through.
  • Serve in warmed soup bowls.
  • Garnish with chives or spring onions.

WATERCRESS & CELERIAC SOUP WITH GOAT'S CHEESE CROUTONS



Watercress & celeriac soup with goat's cheese croutons image

Feed your friends this simple freeze-ahead starter, topped with goat's cheese croutons for added crunch

Provided by Barney Desmazery

Categories     Soup, Starter, Supper

Time 55m

Number Of Ingredients 9

4 leeks , washed and sliced
50g butter
1 tbsp olive oil
1 celeriac , peeled and diced
1 ½l vegetable stock
2 x bags watercress
6 slices toasted baguette
100g soft vegetarian goat's cheese
a few sprigs watercress , to serve

Steps:

  • Gently cook the leeks in the butter and olive oil until soft but not coloured. Add the celeriac and stock, bring to the boil and simmer until the celeriac is soft. Add the bags of watercress and blend until smooth, then season. Cool. Will freeze for up to 3 months.
  • To serve, defrost the soup in the fridge overnight, then tip into a saucepan and reheat. Top each toasted baguette slice with some goat's cheese, then add a slice to each bowl with a sprig of watercress.

Nutrition Facts : Calories 255 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 1.71 milligram of sodium

Tips:

  • Choose the right celeriac: Look for celeriac that is firm and heavy for its size, with no blemishes or cracks. The smaller the celeriac, the milder the flavor will be.
  • Peel the celeriac carefully: The celeriac's skin is thin and delicate, so it's easy to peel off too much. Use a sharp knife to carefully remove the skin, leaving as much of the flesh intact as possible.
  • Use a variety of cooking methods: Celeriac can be roasted, sautéed, mashed, or boiled. Each cooking method brings out different flavors and textures, so experiment to find your favorite way to prepare it.
  • Don't overcook the celeriac: Celeriac should be cooked until it is tender but still has a slight crunch. Overcooked celeriac will become mushy and lose its flavor.
  • Add other vegetables and herbs: Celeriac pairs well with a variety of vegetables and herbs, such as carrots, celery, onions, garlic, thyme, and rosemary. Experiment with different combinations to create your own unique dishes.

Conclusion:

Celeriac is a versatile and delicious vegetable that can be used in a variety of dishes. Its mild flavor and slightly crunchy texture make it a great addition to soups, stews, salads, and casseroles. With its high nutritional value and health benefits, celeriac is a great choice for a healthy and flavorful meal.

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