Creamy celeriac and garlic soup recipe

Odd-looking but utterly delicious, celeriac can be used just like potatoes once peeled. The nutty, slightly celery-like flavour of the vegetable is perfect when blended into a smooth, warming soup.


1 tbsp olive oil
2 onions
2 cloves garlic
1 bay leaf
1 celeriac
35ml double cream
500ml Waitrose Cooks’ Ingredients Chicken Stock
Salt and pepper, to taste
Fried sage leaves and toasted hazelnuts, to garnish


  1. Chop up the onions and garlic and fry in a saucepan with the bay leaf until soft. Peel and dice the celeriac into small chunks.
  2. Add the celeriac and fry for 3 minutes, stirring continuously.
  3. Pour in the stock and simmer for 10 minutes or until the celeriac is soft.
  4. Add the double cream and heat through for 3 minutes, but don’t allow it to boil.
  5. Remove the pan from the heat, remove the bay leaf, and purée the soup until smooth.
  6. Add salt and pepper to taste, and garnish with the fried sage leaves and toasted hazelnuts.

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