Mary Berry Celeriac Soup Recipe

This velvety smooth Mary Berry Celeriac Soup is made with earthy celeriac, butter, and chicken stock and ready in 50 minutes. The magic happens when you blend the simmered root vegetables into a rich, pale cream. I find this to be the most comforting bowl on a chilly evening.

Why This Classic Works

When I first made this recipe, I underestimated how much flavour a knobbly celeriac could provide. I assumed it needed heavy spices, but keeping it simple lets the nutty notes shine.

Adding just one potato turned out to be the secret to getting the right texture. It prevents the soup from feeling watery without overwhelming the delicate root vegetable taste.

Mary Berry Celeriac Soup Ingredients

• 1 large celeriac (about 700g), peeled and diced
• 1 large onion, chopped
• 1 medium potato, peeled and diced
• 40g butter
• 1 litre chicken or vegetable stock
• 100ml double cream
• 1 sprig fresh thyme
• Salt and black pepper to taste

How To Make Mary Berry Celeriac Soup

1. Sauté the Vegetables: Melt the butter in a large saucepan over medium heat, then fry the onion for 5 minutes until soft.
2. Add the Root Veg: Stir in the diced celeriac and potato, cooking for another 3 minutes to coat them in butter.
3. Simmer the Soup: Pour in the stock, add the thyme, and bring to a boil before reducing the heat. Simmer gently for 30 minutes until the vegetables are completely tender.
4. Blend to Smooth: Remove the thyme sprig and use a stick blender to purée the soup until it reaches a velvety texture.
5. Add the Cream: Stir through the double cream, season generously with salt and pepper, and gently warm through before serving.

Recipe Tips

• Prep carefully: Celeriac has a thick, tough skin, so use a sharp knife rather than a standard vegetable peeler.
• Dice evenly: Chop your celeriac and potato into similar-sized pieces so they cook at the exact same rate.
• Don’t boil the cream: Once you stir in the double cream, only warm the soup gently to prevent splitting.

What To Serve With Celeriac Soup

A crusty warm baguette or sourdough bread is essential for mopping up the creamy broth. You can also top it with crispy bacon lardons or toasted hazelnuts for added crunch.

How To Store

Store cooled soup in an airtight container in the fridge for up to 3 days. It freezes beautifully for up to 3 months, but try to freeze it before adding the cream if possible.

FAQs

Do I have to use double cream?

No, you can use single cream, whole milk, or a dairy-free alternative. The result will just be slightly less rich.

Why is my soup watery?

Celeriac holds varying amounts of water. If it looks too thin, let it simmer uncovered for a few minutes before blending.

Can I roast the celeriac first?

Yes, roasting the celeriac brings out a deeper, sweeter flavour. Just be aware it will add to your total prep time.

Nutrition

• Calories: 245 kcal
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 45mg
• Sodium: 650mg
• Total Carbohydrate: 18g
• Protein: 4g

Try More Recipes:

• Mary Berry Mushroom Soup Recipe
• Creamy Mary Berry Cauliflower Soup Recipe
• Mary Berry Tomato Soup Recipe