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Celeriac Soup


2 1/2 tbsp butter
1 celeriac, peeled and chopped
2 leeks, sliced
1 rutabaga, peeled and chopped
2 cloves garlic, peeled and chopped
1 medium onion, peeled and chopped
2 1/4 cup chicken broth
1/4 cup milk or heavy cream
Salt and pepper


  1. In a large pot melt butter over medium heat.
  2. Add celeriac, leeks, rutabaga, garlic and onion. Cook for 10 minutes stirring occasionally until beginning to soften.
  3. Add broth and bring to a boil. Cover and reduce heat to low.
  4. Let simmer for 20-25 minutes until vegetables are tender.
  5. Use a blender to puree soup until smooth.
  6. Stir in the cream. Salt and pepper to taste.