Best 2 Mary Berrys Celeriac Soup Recipes

When it comes to cooking up a comforting and flavorful soup, "Mary Berry's Celeriac Soup" stands out as a culinary delight. Featuring the earthy charm of celeriac, this creamy and wholesome soup boasts a symphony of textures and flavors that will tantalize your taste buds. Whether you're looking for a nutritious lunch option or a cozy dinner to warm up on a chilly evening, this recipe is sure to satisfy your cravings. Prepare to embark on a culinary journey with "Mary Berry's Celeriac Soup," where the delicate sweetness of celeriac meets a blend of aromatic spices and creamy indulgence. So, gather your ingredients, put on your apron, and let's unravel the culinary magic behind this beloved soup.

Here are our top 2 tried and tested recipes!

CELERIAC SOUP

Celeriac soup image

HFW recipe

Provided by kenzas

Time 40m

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Melt the butter in a large, heavy-based pot over a medium-low heat. Add the celeriac, leek, potato, garlic and onion, season generously, and gently sweat the vegetables until they're all starting to soften (this will take about 10 minutes).
Add the stock, bring the soup up to a boil, turn down the heat and simmer for about 20 minutes or until the celeriac is completely tender. Liquidise until smooth, return to the pan and reheat over a medium flame. Just before serving, check the soup for seasoning and serve.

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

Ingredients

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.

Tips:

Choose the Right Celeriac Root: Opt for firm, unblemished celeriac roots that feel heavy for their size.
Peel and Cut Celeriac Carefully: Use a sharp knife or vegetable peeler to remove the celeriac's tough outer skin. Be cautious when slicing, as the root can be hard.
Enhance Flavor with Aromatics: Sauté onions, garlic, and celery in butter or olive oil to create a flavorful base for the soup.
Add Depth with Herbs and Spices: Incorporate fresh or dried herbs like thyme, rosemary, and bay leaves. A touch of nutmeg or ground cumin can also elevate the soup's taste.
Simmer for Rich Flavor: Allow the soup to simmer gently for at least 30 minutes, or longer for a more intense flavor.
Adjust Seasoning to Taste: Taste the soup and adjust the seasoning as needed, adding salt and pepper to balance the flavors.
Serve with Accompaniments: Consider serving the soup with crusty bread, croutons, grated Parmesan cheese, or a dollop of crème fraîche for an extra touch of richness.

Conclusion:

Mary Berry's celeriac soup is a delightful and versatile dish that showcases the unique flavor of celeriac. With its creamy texture and earthy notes, this soup is a comforting and satisfying choice for a light meal or as part of a larger menu. Whether you follow the recipe precisely or use it as inspiration for your own culinary creations, experimenting with different ingredients and techniques can lead to equally delicious variations of this classic soup. So, gather your ingredients, embrace the joy of cooking, and indulge in the culinary delights that await you!