This creamy and delicious Celeriac Soup by Mary Berry is a quick and easy meal for chilly days. Packed with nutritious ingredients, it’s versatile enough to use what you have on hand. Enjoy it hot, paired with crispy Melba Toasts for a delightful touch!
Ingredients Needed
- 1 tbsp olive oil
- 1 knob of butter (about 1 tbsp)
- 1 onion, finely sliced
- 2 small fennel bulbs, core removed, finely sliced
- 700g (1lb 9oz) peeled celeriac, diced (about 5 cups)
- 1 liter (1¾ pints) chicken or vegetable stock (about 4 cups)
- 300ml (10fl oz) full-fat milk (about 1¼ cups)
How To Make Celeriac Soup
- Heat the oil and butter: Heat the olive oil and butter in a deep saucepan over medium-high heat. When the butter has melted, add the onion and fennel and fry for 3–4 minutes until starting to soften.
- Add celeriac and liquids: Add the diced celeriac and cook for 2–3 minutes, stirring occasionally. Then, pour in the stock and milk. Bring to a boil, reduce the heat, cover with a lid, and simmer for about 15 minutes or until the celeriac is tender.
- Blend and season: Blend in a food processor or using a hand blender until smooth, then season to taste with salt and pepper.
- Serve: Serve hot with Melba Toasts.
Recipe Tips
- Adjust Consistency: Add more stock or milk to reach your desired consistency if the soup is too thick.
- Blend Thoroughly: Blend the soup until it’s completely smooth for a creamy texture; this enhances the overall mouthfeel.
- Season Gradually: Taste the soup before adding salt and pepper. Start with a little and add more as needed for perfect seasoning.
- Serve Warm: Make sure to serve the soup hot for the best taste and enjoyment. Reheat gently if it cools down.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Celeriac Soup cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: You can freeze Celeriac Soup in an airtight container for up to 3 months. To thaw, move the soup to the fridge overnight before reheating.
- Reheat: Pour the Celeriac Soup into a saucepan. Heat over medium heat for about 5-10 minutes, stirring occasionally, until it reaches your desired temperature.
Nutrition Facts
Serving Size: 1 serving (about 1 cup)
- Calories: 287
- Total Fat: 18g
- Sodium: 119mg
- Total Carbohydrate: 32g
- Dietary Fiber: 9g
- Sugars: 13g
- Protein: 7g
Try More Mary Berry Recipes:
- Mary Berry Chicken Provencal
- Mary Berry Lemon Bundt Cake
- Mary Berry Apple And Blackberry Cake
- Mary Berry Lyonnaise Potatoes
Mary Berry Celeriac Soup
Description
This creamy and delicious Celeriac Soup by Mary Berry is a quick and easy meal for chilly days. Packed with nutritious ingredients, it’s versatile enough to use what you have on hand. Enjoy it hot, paired with crispy Melba Toasts for a delightful touch!
Ingredients
Instructions
- Heat the oil and butter: Heat the olive oil and butter in a deep saucepan over medium-high heat. When the butter has melted, add the onion and fennel and fry for 3–4 minutes until starting to soften.
- Add celeriac and liquids: Add the diced celeriac and cook for 2–3 minutes, stirring occasionally. Then, pour in the stock and milk. Bring to a boil, reduce the heat, cover with a lid, and simmer for about 15 minutes or until the celeriac is tender.
- Blend and season: Blend in a food processor or using a hand blender until smooth, then season to taste with salt and pepper.
- Serve: Serve hot with Melba Toasts.
Notes
- Adjust Consistency: Add more stock or milk to reach your desired consistency if the soup is too thick.
- Blend Thoroughly: Blend the soup until it’s completely smooth for a creamy texture; this enhances the overall mouthfeel.
- Season Gradually: Taste the soup before adding salt and pepper. Start with a little and add more as needed for perfect seasoning.
- Serve Warm: Make sure to serve the soup hot for the best taste and enjoyment. Reheat gently if it cools down.
Mary Berry Celeriac Soup