Creamy celeriac, roasted garlic and fresh horseradish is such a classic and delicious flavour combination. The soup is topped with a crunchy rye crumb and a fragrant chive oil which makes this soup a knock out!
Even though I am a classically trained chef, I am foremost a home cook, it is the food I most like to eat and cook often.
Every now and then I do like to push the boat out a bit by creating a restaurant ‘worthy’dish, this creamy celeriac soup with all its trimmings could sit perfectly pretty on a restaurant menu, a dinner party or just as it is, at your kitchen dining table.
There is something very sophisticated about celeriac, intriguing even, with its knobbly bits and odd looking shape it looks complicated to prepare. Rest assure, just like any other root it is easy to prepare (peel and cut), easy to cook (roast, mash or puree) and its creamy texture and taste makes it delicious to eat.
This makes a thick soup, feel free to add a bit more liquid (start with one cup) if you prefer a thinner soup.
The soup is freezer friendly.
Getting Ahead: All the elements of the soup can be made ahead, including the roasted garlic. Roasting the garlic is a quick and effortless way of bring flavour into the soup but you can use 4 cloves of garlic, minced, if you are pressed for time. The chive oil will keep in the fridge for a few days and leftover crumb can be kept in an airtight container for 3 days.
Seasonal Swaps: If you can’t find enough celeriac, you can add some potatoes, the combination of 700g celeriac and 300g potato works well. You can use any type of milk for the soup, cow or plant works well. You can use any bread to make the breadcrumbs.