Cream of celeriac soup

Silky smooth and deeply nourishing, this cream of celeriac soup is lifted by lemon and chervil and finished with a drizzle of olive oil.

  • 8 hrs 30 mins cooking
  • Serves 8
  • Print


Cream of celeriac soup
  • 2 kilogram celeriac, coarsely chopped
  • 1 brown onion, coarsely chopped
  • 3 clove garlic, quartered
  • 1 celery stick, trimmed, coarsely chopped
  • 6 cup (1.5l) water
  • 4 cup (1l) chicken or vegetable stock
  • 1/2 cup (125ml) pouring cream
  • 2 tablespoon lemon juice
  • 1/3 cup loosely packed fresh chervil leaves
  • 1 tablespoon extra virgin olive oil


  • 1
    Combine celeriac, onion, garlic, celery, the water and stock in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, about 8 hours.
  • 2
    Stand soup 10 minutes, then blend or process, in batches, until smooth. Return soup to cooker; stir in cream. Cook, covered, on high, until hot; season to taste.
  • 3
    Serve soup sprinkled with chervil; drizzle with oil.


Be careful when blending or processing hot soup – don't over-fill the container (one-third to half-full as a guide), and make sure that the lid is secure.

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