This celeriac and dill soup has a wonderful nutty taste and velvety texture.
I usually stir through a splash of cream at the end, which gives it an added richness, but it’s perfectly nice without it.
Celeriac and dill soup
- 2 Tb butter
- 1 onion, chopped
- 1 bay leaf
- 1 medium celeriac (about 5oog), peeled and chopped
- 800ml vegetable stock
- 2 Tb fresh dill, chopped (plus extra for garnish)
- 3 Tb double cream
- juice of half a lemon
- salt and pepper
- In a heavy saucepan over a medium flame, melt the butter.
- Add the onion and sauté for about five minutes.
- Add the bay leaf and the celeriac, and sauté for another five minutes.
- Add the stock, bring to a boil, then cover and lower the heat. Simmer until the celeriac is tender, about half an hour.
- Remove from the heat, extract the bay leaf, and add the dill.
- Purée with a blender stick. Stir in the cream and lemon juice, and season with salt and pepper.
- Reheat gently, if necessary, but don’t allow the soup to boil. Garnish with fresh dill to serve.
Ten More Bites 
Lovely creamy flavorful soup, a fitting appetizer for a cold night !
Thank you!
Such a great soup for the winter season, warms you right up!
Andrea, this looks delish! I bet it would be a perfect dinner party starter – and I vote for cream, always, lol!! 🙂
Cream does add that little something…:)