We use cookies to help this site deliver the best possible experience.   Remove this notice.

Cream of celeriac soup with wild garlic Recipe

(11 votes)

A cream of celeriac soup served with seasonal wild garlic.


  • Preparation  10mins
  • Cooking time  20mins
  • Rest time  0h
  • Difficulté  Easy

Ingredients for people

  • Celeriac(s) : 1 whole
  • Banana shallot(s) : 1 whole
  • Garlic clove(s) : 1 whole
  • Semi-skimmed milk : 500 ml
  • Fine salt : 3 pinch(es)

  • For the garnish(es)
  • Wild garlic : 10 sprig
Method
    Chef's tip

    «Seasonal wild garlic can be replaced with freshly cut chives to finish this soup.»

  • 1

    Slice the shallot and dice the garlic. Remove the skin from the celeriac and dice into 1cm cubes.

  • 2

    In a saucepan, sweat the shallot with butter until the shallot is soft and translucent. Add the garlic and cook for a further minute.
    Add the celeriac and sweat for 5 minutes and then cover with the milk. Cover the pan with a lid and simmer for 20 minutes. When the celeriac is completely soft, blitz in a food processor until smooth and velvety. Add salt and pepper to taste.

  • 3

    Pick through the wild garlic leaves and discard the stalks. Slice into thin strips and add to the soup just before serving.