James Martin Celeriac Soup​

James Martin Celeriac Soup is the ultimate winter warmer—a velvety, restaurant-quality dish that celebrates the humble, knobbly root vegetable. James Martin is famous for his “butter and cream” philosophy, and this recipe is no exception. It transforms the earthy, nutty flavors of celeriac into a sophisticated, silky masterpiece that is as comfortable at a formal dinner party as it is in a thermos on a cold walk.

Try More Soup​s Recipes:

• James Martin Minestrone Soup
• James Martin Parsnip Soup
• James Martin Broccoli And Stilton Soup

Why You Will Love This Celeriac Soup​ Recipe:

• Velvety Texture: The combination of double cream and the “monter au beurre” (finely whisked butter) finish creates an incredibly smooth mouthfeel.
• Depth of Flavor: Using a base of smoky bacon and fresh thyme elevates the mild celeriac to something complex and savory.
• Deceptively Simple: Despite its gourmet taste, it uses affordable, seasonal ingredients and basic stovetop techniques.
• Make-Ahead Friendly: The flavors actually improve if made a day in advance, making it perfect for stress-free entertaining.

James Martin Celeriac Soup Ingredients

• 700g Celeriac
• 75g Unsalted Butter
• 50g Smoked Streaky Bacon
• 1 Large Onion
• 1 Leek
• 1 Celery Stick
• 2 Garlic Cloves
• 2 Sprigs Fresh Thyme
• 1 Liter Chicken Stock
• 200ml Double Cream
• Salt & White Pepper
• For Garnish: Extra crispy bacon bits, a drizzle of truffle oil, or fresh chives.

How To Make James Martin Celeriac Soup

1. Sauté the Base: Melt 25g of butter in a large, heavy-based saucepan over medium heat. Add the chopped bacon and fry until the fat renders and the bacon is slightly crisp.
2. Sweat the Aromatics: Add the onion, leek, and celery to the pan. Cook gently for about 5–8 minutes until soft and translucent. Do not let the vegetables brown, as this will discolor the soup.
3. Incorporate Celeriac: Stir in the garlic, thyme leaves, and the cubed celeriac. Cook for another 2 minutes, coating the celeriac in the bacon fat and butter.
4. Simmer: Pour in the stock. Bring the mixture to a boil, then reduce the heat to a low simmer. Cover and cook for 15–20 minutes, or until the celeriac chunks are completely tender when pierced with a knife.
5. Blend: Transfer the soup to a high-speed blender or use a stick blender directly in the pot. Blitz until the consistency is perfectly smooth.
6. The Luxury Finish: Return the soup to low heat. Stir in the double cream. Gradually whisk in the remaining 50g of cold butter until melted and glossy.
7. Season: Season with salt and white pepper. Taste carefully; celeriac needs a good amount of seasoning to truly shine.

Recipe Tips

• Peeling Safety: Celeriac is tough. Slice off the top and bottom first to create a flat, stable base on your cutting board before carving off the skin with a sharp knife.
• Prevent Browning: If you aren’t cooking the celeriac immediately after peeling, keep the cubes in a bowl of water with a squeeze of lemon juice to prevent oxidation.
• The Sieve Secret: For a true “James Martin” restaurant finish, pass the blended soup through a fine-mesh sieve (chinois) to remove any fibrous bits.
• White Pepper: Always use white pepper instead of black in this recipe to maintain the beautiful, creamy ivory color of the soup.

What To Serve With Celeriac Soup?

This Celeriac Soup is rich and savory, so it pairs beautifully with high-contrast textures. Serve it with warm, crusty sourdough slathered in salted butter or James Martin’s Cheese Straws for a salty crunch. For a more substantial meal, top the soup with pan-seared scallops or crumbled black pudding, which provides a meaty depth that cuts through the creaminess of the root vegetable.

How To Store Leftovers Celeriac Soup?

• Refrigeration: Store in an airtight container for 3–4 days.
• Cooling: Always let the Celeriac Soup reach room temperature before sealing to prevent condensation.
• Freezing: You can freeze this Celeriac Soup for up to 3 months. However, the cream may separate slightly; simply re-blend after thawing to restore the texture.

How To Reheat Leftovers Celeriac Soup?

• Stovetop: Heat gently over low-medium heat, stirring constantly to prevent the dairy from scorching.
• Loosen the Sauce: If the soup has thickened too much in the fridge, whisk in a splash of milk or stock.
• Avoid Boiling: Do not let the soup come to a rolling boil once the cream and butter are in, as the fats may split.

FAQs

More Soup​s Recipes:

• James Martin French Onion Soup
• James Martin Tomato And Red Pepper Soup​
• James Martin Lemon Chicken​

Celeriac Soup Nutrition Facts

• Calories: ~460 kcal
• Total Fat: 38g
• Saturated Fat: 24g
• Cholesterol: 110mg
• Sodium: 720mg
• Total Carbohydrate: 22g
• Protein: 9g

James Martin Celeriac Soup​

Recipe by Ella ThompsonCourse: Starter, Lunch, Soups, DinnerCuisine: Brtitish, FrenchDifficulty: Easy

Servings

4-6

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

460

kcal

James Martin Celeriac Soup is a luxurious, velvety winter warmer featuring the nutty flavor of celeriac. Enriched with double cream and a “monter au beurre” finish, it offers a professional-grade texture with a savory smoky bacon depth.

Ingredients

• 700g Celeriac

• 75g Unsalted Butter

• 50g Smoked Streaky Bacon

• 1 Large Onion

• 1 Leek

• 1 Celery Stick

• 2 Garlic Cloves

• 2 Sprigs Fresh Thyme

• 1 Liter Chicken Stock

• 200ml Double Cream

• Salt & White Pepper

• For Garnish: Extra crispy bacon bits, a drizzle of truffle oil, or fresh chives.

Directions

• Sauté the Base: Melt 25g of butter in a large, heavy-based saucepan over medium heat. Add the chopped bacon and fry until the fat renders and the bacon is slightly crisp.
• Sweat the Aromatics: Add the onion, leek, and celery to the pan. Cook gently for about 5–8 minutes until soft and translucent. Do not let the vegetables brown, as this will discolor the soup.
• Incorporate Celeriac: Stir in the garlic, thyme leaves, and the cubed celeriac. Cook for another 2 minutes, coating the celeriac in the bacon fat and butter.
• Simmer: Pour in the stock. Bring the mixture to a boil, then reduce the heat to a low simmer. Cover and cook for 15–20 minutes, or until the celeriac chunks are completely tender when pierced with a knife.
• Blend: Transfer the soup to a high-speed blender or use a stick blender directly in the pot. Blitz until the consistency is perfectly smooth.
• The Luxury Finish: Return the soup to low heat. Stir in the double cream. Gradually whisk in the remaining 50g of cold butter until melted and glossy.
• Season: Season with salt and white pepper. Taste carefully; celeriac needs a good amount of seasoning to truly shine.

Notes

• Peeling Safety: Celeriac is tough. Slice off the top and bottom first to create a flat, stable base on your cutting board before carving off the skin with a sharp knife.
  Prevent Browning: If you aren’t cooking the celeriac immediately after peeling, keep the cubes in a bowl of water with a squeeze of lemon juice to prevent oxidation.
  The Sieve Secret: For a true “James Martin” restaurant finish, pass the blended soup through a fine-mesh sieve (chinois) to remove any fibrous bits.
  White Pepper: Always use white pepper instead of black in this recipe to maintain the beautiful, creamy ivory color of the soup.