celeriac soup with celery

2016-01-01 a.o.

Celeriac is that relatively unknown cousin of the common celery that forms a bulb on its roots. For soups, the bulb is usually diced or creamed. The leaves can be eaten as well.

Always store processed raw celeriac in water with some lemon/lime juice or vinegar to prevent it from turning brown.


This is what you need for 4 servings:

  • 1 medium to large celeriac, diced small
  • 2 medium potatoes, cubed small
  • 1 qt. chicken stock
  • S&P
  • optional:
    • 1 medium onion, chopped small
    • 2-4 celery stalks, chopped small
Pic1: celery & celeriac soup


Pic2: slicing & dicing celeriac
Pic3: celeriac & celery
Pic4: simmering

celery & celeriac soup with potatoes, apple cider


This is an amazing soup.

Celeriac roots don’t look like much, but their flavor is unique. Apple cider compliments that flavor beautifully. In the clear broth, the apple cider dominates without masking the celeriac. The celeriac is more prominent in the blended soup. For a stronger celeriac flavor, do not add celery or potatoes.

Celeriac is not readily available in the NM desert. To make this, I had to order a whole 12 lb. case, because the store didn't think they would sell it. Quite expensive, of course. And on top of that, these roots were quite old and wilted. I used what I could, discarded the rest. Needless to say, this experience will not be repeated with that store. :-( 

UPDATE: in October 2019, I found the nicest celeriac I've ever seen in the US at the Las Cruces Sprouts store which means I can make celeriac soup again! (Pic1)


This is what you need for 8 servings:

  • 3 lbs. celeriac
  • ½ celery
  • 6 medium potatoes
  • 2 limes, juiced
  • up to 2 cups apple cider
    use hard cider if no sweet available
  • S&P
  • chicken stock or bouillon
Pic5: celeriac & celery soup with apple cider



Pic6: before cooking: celeriac, celery, potatoes
Pic7: after cooking
Pic8: creamed