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Mary Berry Celeriac Soup Recipe
Saim Thour

Mary Berry Celeriac Soup Recipe

Learn how to make Mary Berry Celeriac Soup with celeriac, potatoes, onion, and cream. A smooth, creamy British soup recipe perfect for lunch or dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 People
Course: Soup
Cuisine: british
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large celeriac about 700g, peeled and diced
  • 1 medium potato peeled and diced
  • 1 large onion finely chopped
  • 2 garlic cloves crushed
  • 2 tbsp olive oil
  • 25 g butter
  • 1 litre vegetable stock
  • 150 ml double cream
  • Salt to taste
  • Black pepper to taste
  • Fresh parsley for garnish
  • Fresh thyme leaves for garnish

Equipment

  • Large Saucepan
  • Hand Blender
  • Sharp Knife
  • Vegetable Peeler
  • Chopping Board
  • Wooden Spoon
  • Ladle

Method
 

  1. Peel the celeriac and potato, then cut them into small cubes.
  2. Finely chop the onion and crush the garlic cloves.
  3. Heat the olive oil and butter in a large saucepan over medium heat.
  4. Add the onion and cook for 6–8 minutes until soft and translucent.
  5. Stir in the garlic and cook for 1 minute until fragrant.
  6. Add the diced celeriac and potato, stirring well to coat them in the oil and butter.
  7. Pour in the vegetable stock and bring to a gentle boil.
  8. Reduce the heat, cover, and simmer for 25–30 minutes until the vegetables are tender.
  9. Remove the pan from the heat and allow the soup to cool slightly.
  10. Blend until completely smooth using a hand blender.
  11. Return the soup to low heat and stir in the double cream.
  12. Season with salt and black pepper to taste.
  13. Warm gently without boiling.
  14. Serve hot, garnished with fresh parsley and thyme leaves.

Notes

Do not boil the soup after adding the cream.
Place peeled celeriac in cold water if not cooking immediately to prevent browning.
Blend thoroughly for the smoothest texture.
The soup will thicken slightly as it cools.
Add a splash of stock when reheating if the soup becomes too thick.