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Celeriac Soup Recipe: Creamy Autumn Soup

adapted from Your Organic Kitchen by Jesse Ziff Cool


2 tbsp. butter

1 med. onion, finely chopped

4 cups chicken or veg. broth

1 large potato, chopped

1 large celeriac, peeled and chopped

1 tbsp. chopped fresh thyme or ½ tsp. dried thyme

1 c. heavy cream

½ c. dry white wine (optional)

1 apple, finely chopped

1 c. shredded Cheddar cheese

sea salt and freshly ground black pepper


In a large pot over medium high heat, melt the butter and cook the onion until soft. Add the wine, if using, and cook a few minutes longer. Add the broth, potato, celeriac, and thyme. Bring to a boil over high heat. Reduce the heat to medium low and simmer for 1 hour, or until the vegetables are soft. (I have also made this soup in a hurry and just boiled the roots in the broth until tender, which takes less than half the time.)


Puree soup. Add the cream and stir until just blended. Stir in the apple and season with salt and pepper to taste. Top bowls of the soup with the cheddar cheese. (You can also serve the soup as is and offer the apple and grated cheese on the table to top the soup. It looks very pretty on top and I like the slight crunch of the apple.)

Serves 6


This soup makes great leftovers. You may have to add a bit more broth or water when reheating, and be sure to reheat gently so as not to overcook the cream. This hearty soup is excellent served with a salad and crusty bread.                         

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