Cream Of Celeriac Soup

Cream Of Celeriac Soup

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Servings: 4
Calories: 326


  • 1 lb celeriac
  • 1 3/4 pints chicken stock
  • 1 oz butter
  • 1 oz rice flour
  • 3 1/2 floz single or double cream
  • 2 egg yolks
  • 1 lemon
  • 1 1/2 tbsp finely chopped parsley
  • salt and freshly ground white pepper

serve with:

  • croutons


  • Heat the stock. Wash, dry, peel and dice the celeriac; place in a saucepan and add about half the boiling hot stock, sufficient to cover it. Cover and boil gently until the celeriac is very tender; put through a vegetable mill to puree.
  • Heat the butter over a low heat in a very large, heavy-bottomed saucepan; stir in the rice flour and cook for 1-2 minutes or until it begins to turn a pale golden brown. Draw aside from the heat and beat in the remaining hot stock.
  • Return to the heat and bring very slowly to the boil while stirring continuously. Simmer for a further 5 minutes before stirring in the celeriac puree. Reduce the heat to very low.
  • Beat the egg yolks and cream them together in a small bowl or jug until blended; beat this thickening liaison into the soup, adding a little at a time. Continue to beat for a few minutes, until the soup is very hot, but do not allow to boil or it will curdle.
  • Draw aside from the heat, stir for 1-2 minutes and season to taste with salt, pepper and a little lemon juice.
  • Sprinkle with parsley and serve with the croutons, fried in butter until golden brown.
Calories: 326 kcal
Carbohydrates: 27 g
Protein: 10 g
Fat: 21g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 155 mg
Sodium: 476 mg
Potassium: 639 mg
Fiber: 3 g
Sugar: 6 g
Vitamin A: 826 IU
Vitamin C: 26 mg
Calcium: 95 mg
Iron: 2 mg
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