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Cream of celeriac soup with wild garlic Recipe

A cream of celeriac soup served with seasonal wild garlic.

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Recipe rating  (11 vote(s)) :
11 vote(s)
  • Preparation  10mins
  • Cooking time  20mins
  • Rest time  0mn
  • 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

  • 1Slice the shallot and dice the garlic. Remove the skin from the celeriac and dice into 1cm cubes.
  • 2In 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.
  • 3Pick through the wild garlic leaves and discard the stalks. Slice into thin strips and add to the soup just before serving.

Chef's tip

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

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