A good hot Mary Berry Celeriac Soup, the kind that warms both inside and out, is ideal for fighting the winter cold, and if this soup is prepared with celeriac it is even tastier due to its pleasant celery flavour, with the even more intense and delicate taste and the unique aroma.

Prep: 10 mins Total: 40 mins Yields: 4
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Mary Berry Celeriac Soup Ingredients
Soup
- Onion – 1 large onion, finely chopped
- Celeriac – 1 large celeriac, cubed
- Potato – 1 large potato, cubed
- Pancetta – 6 rashers pancetta
- Butter – 1 knob butter
- Double cream to serve
- Vegetable stock – 3 cups vegetable stock
- Parmesan cheese to serve
Croutons
- Poppy seeds – 3 tablespoons poppy seeds
- White bread – ½ loaf of stale white bread
- watercress
- Olive oil – 1 tablespoon olive oil
Mary Berry Celeriac Soup Recipe
- Fry the pancetta in a large saucepan with the butter until golden and crisp.
- Remove two-thirds onto kitchen paper and keep for later. Add the onion to the pan and fry for 5 minutes.
- Add the celeriac and the potato chunks into the pan with the stock. Simmer for 15 minutes or until the veg is tender.
- Meanwhile, preheat the grill. Place the bread cut into 1-inch pieces on a baking sheet and brush with a little olive oil. Sprinkle with half the poppy seeds, then toast under the grill until lightly browned.
- Whizz the soup with a hand blender until smooth.
- Taste and season, then serve topped with dollops of crème fraîche, the croutons, the rest of the pancetta, extra-virgin olive oil, parmesan cheese and fresh watercress, if you like.

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Mary Berry Celeriac Soup
- Total Time: 40 minutes
- Yield: 4 people 1x
Description
A good hot Mary Berry Celeriac Soup, the kind that warms both inside and out, is ideal for fighting the winter cold, and if this soup is prepared with celeriac it is even tastier due to its pleasant celery flavour, with the even more intense and delicate taste and the unique aroma.
Ingredients
Units
Scale
Soup
- 1 large onions, finely chopped
- 1 large celeriac, cubed
- 1 large potato, cubed
- 6 rashers pancetta
- 1 knob butter
- double cream
- 3 cups vegetable stock
- parmesan cheese
Croutons
- 3 tbsp poppy seeds
- 1/2 loaf stale white bread
- watercress
- 1 tbsp olive oil
Instructions
- Fry the pancetta in a large saucepan with the butter until golden and crisp.
- Remove two thirds onto kitchen paper and keep for later. Add the onion to the pan and fry for 5 minutes.
- Add the celeriac and the potato chunks into to the pan with the stock. Simmer for 15 minutes or until the veg are tender.
- Meanwhile, preheat the grill. Place the bread cut into 1 inch pieces on baking sheet and brush with a little olive oil. Sprinkle with half the poppy seeds, then toast under grill until lightly browned.
- Whizz the soup with a hand blender until smooth.
- Taste and season, then serve topped with dollops of crème fraîche, the croutons, rest of the pancetta, extra-virgin olive oil, parmesan cheese and fresh watercress, if you like.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Starter
- Method: Boiling
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 518.97 calories
- Sugar: 9.34 grams
- Sodium: 1181.74 milligrams
- Fat: 22.18 grams
- Saturated Fat: 8.89 grams
- Unsaturated Fat: 8.36 grams
- Trans Fat: 0.13 grams
- Carbohydrates: 65.33 grams
- Fiber: 12.67 grams
- Protein: 17.09 grams
- Cholesterol: 30.93 milligrams
Keywords: celeriac