How to Make Thick Celeriac Soup with Gruyère: A Step-by-Step Guide
Master simple techniques to turn a rough root into a silky, cheese-infused soup.
Celeriac, or celery root, may appear intimidating, but with the right approach, this humble, knobby root transforms into an irresistibly creamy soup enriched with Gruyère cheese. This guide walks you through sourcing, prepping, cooking, and customizing creamy celeriac soup, covering ingredients, culinary techniques, and finishing touches. By the end, you’ll have the confidence to make a stunning bowl of comfort food that is perfect for chilly seasons or elegant gatherings.
What is Celeriac?
Celeriac is a variety of celery cultivated for its large, bulbous root, characterized by a mild celery flavor with a hint of nuttiness and earthiness. Unlike standard celery, celeriac’s texture and taste make it particularly suited to pureed soups, gratins, and roasts. It is often available at farmers markets and well-stocked grocery stores, especially in the cooler months.
- Seasonality: Late autumn through spring
- Texture: Firm, slightly starchy, readily purees to creamy smoothness
- Flavor: Subtly vegetal, earthy, and aromatic
Ingredients for Classic Thick Celeriac Soup with Gruyère
The beauty of this soup lies in its simplicity and balance. Here are the core ingredients:
- Celeriac (Celery Root): Peeled and diced, forms the creamy base
- Peeled Potato: Adds body and smoothness
- Onion and Leek: Create sweetness and aromatic depth
- Garlic: Adds savory foundation
- Butter or Olive Oil: For sautéing the aromatics and lending richness
- Water or Mild Broth: Adjusts consistency and brings ingredients together
- Fresh Herbs: Think bay leaf, thyme, and parsley
- Gruyère Cheese: Added for nutty, complex flavor and creaminess
- Crusty Bread or Homemade Croutons: Essential for texture and serving
- Optional Cream: For an extra-silky finish
Sample Ingredient Table
| Item | Amount | Notes |
|---|---|---|
| Celeriac (celery root) | 2 lbs (about 900g) | Peeled and diced |
| Potato | 1 large (about 250g) | Peeled and diced |
| Onion | 1 medium | Diced |
| Leek | 1 (white part only) | Cleaned and sliced |
| Garlic | 2–3 cloves | Minced |
| Butter or Olive Oil | 3 tbsp | For sautéing |
| Water or Broth | 5–6 cups | As needed for consistency |
| Fresh Herbs | Bay leaf, thyme | Optional, for infusion |
| Gruyère Cheese | 1 cup, grated | To blend and finish |
| Cream | 1/2 cup (optional) | For extra richness |
| Bread or Croutons | To serve | Homemade or store-bought |
Preparing and Peeling Celeriac
While celeriac might look rough and gnarled, peeling and prepping it is straightforward with the right tools.
- Use a large, sharp knife to slice off the top and bottom of the root, creating a stable base.
- Set the celeriac upright on a cutting board. Slice away the thick skin in vertical strips, working around its circumference.
- Remove any deep indentations or soil with the tip of the knife.
- Rinse the peeled root if necessary.
- Cut into uniform dice for even cooking.
Step-By-Step: Making Thick Celeriac Soup
- Sauté the Aromatics
In a large soup pot, melt butter or heat olive oil over medium-low heat. Add the diced onion, chopped leek, and garlic. Cook gently for 8–10 minutes, stirring occasionally, until vegetables are soft and fragrant, but not browned. This slow sauté coaxes out sweetness and builds the soup’s flavor base.
- Add Root Vegetables
Stir in the diced celeriac and potato. Continue to cook for another 8–10 minutes, allowing the root vegetables to release their flavors and soften slightly. Do not let them brown—maintaining a pale color preserves the visual appeal of the soup.
- Simmer with Liquid and Herbs
Pour in enough water or mild vegetable/chicken broth to just cover the vegetables (usually about 5–6 cups). Drop in a bouquet garni (bundle of bay leaf, thyme, and a few parsley stems tied with twine or wrapped in cheesecloth). Add salt and pepper to taste. Bring to a gentle simmer, cover loosely, and cook for 25–35 minutes—until the celeriac and potatoes are fork-tender.
- Purée the Soup
Remove the herb bundle and use an immersion blender to purée the mixture until lusciously smooth. If using a traditional blender, allow the soup to cool slightly and blend in batches for safety—never overfill a blender with hot soup.
- Add Cheese and (Optional) Cream
Return the soup to low heat. Stir in the grated Gruyère cheese by the handful, mixing until melted and silky. For extra luxury, add a splash of heavy cream and stir until fully incorporated. Taste and adjust seasoning as needed.
Homemade Croutons: The Perfect Soup Partner
A bowl of velvety celeriac soup calls for contrasting texture. Crunchy homemade croutons are easy to prepare and add an irresistible final touch.
- Cut stale or day-old rustic bread into cubes.
- Toss with olive oil, a pinch of salt, and (optionally) a sprinkle of herbs or garlic powder.
- Spread on a baking sheet and toast in a preheated 375°F (190°C) oven for 10–15 minutes, shaking once, until golden and crisp.
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Tips, Substitutions, and Variations
- No Gruyère? Substitute with Comté, Emmental, or sharp cheddar for a different flavor profile.
- For Vegan Soup: Omit the cheese and cream; use olive oil for sautéing and finish with a drizzle of good olive oil and a sprinkle of toasted nuts (such as hazelnuts or walnuts).
- Customize with Garnishes: Freshly snipped chives, parsley, or a swirl of crème fraîche elevate the soup both visually and in flavor.
- Make Ahead: The soup base stores well for up to 3 days in the fridge and freezes up to a month (add cheese when reheating, not before freezing).
- Add Root Vegetables: Blend in a parsnip or swap some potato for turnip for a nuanced earthy sweetness.
Pairings and Serving Suggestions
Celeriac soup with Gruyère is delicious on its own, but it also shines as part of a larger meal or elegant appetizer course.
- Serve in small cups as a refined starter for dinner parties.
- Add seared mushrooms, caramelized onions, or wilted greens for topping.
- Pair with:
- A crisp green salad tossed with mustard vinaigrette
- Smoked trout, salmon, or roasted chicken for a more substantial meal
- Wine pairing: A dry white wine such as Sauvignon Blanc, Chardonnay, or Grüner Veltliner complements the soup perfectly.
Storage and Make-Ahead Notes
- Refrigerate: Let the soup cool completely, transfer to airtight containers, and chill for up to 3 days. Stir well when reheating; add a splash of extra liquid if very thick.
- Freeze: Freeze the pureed base (without cheese or cream) for up to a month. When ready to serve, thaw, reheat, and add Gruyère and cream.
Frequently Asked Questions
Is celeriac the same as celery?
No. While they are related, celeriac (celery root) is grown for its bulbous root rather than its stalks. Its flavor is milder and earthier than standard celery.
What’s the best tool for peeling celeriac?
A sturdy chef’s knife works best for removing the thick, knobby skin. A vegetable peeler isn’t usually strong enough for celeriac’s rough surface.
Do I need to use Gruyère cheese?
Gruyère gives a nutty, savory complexity to the soup, but you can use other high-melt cheeses like Comté, Emmental, or even aged cheddar. For a lighter flavor, skip the cheese altogether.
Can I make this soup vegan or dairy-free?
Yes. Use olive oil for sautéing and substitute the cheese with a tablespoon of nutritional yeast. Omit cream, or add a splash of unsweetened almond or cashew milk for creaminess.
How do I avoid a gluey texture?
Do not over-process the soup with starchy potatoes. Use waxy potatoes instead of baking varieties and blend until just smooth.
What can I serve with celeriac soup?
Toasted bread, homemade croutons, or a simple salad make perfect companions. For a full meal, pair with smoked fish or roasted meats.
Nutritional Notes and Dietary Adaptations
- Vegetarian-Friendly: Use vegetable broth and vegetarian cheese if preferred.
- Gluten-Free: The soup itself is gluten-free. Use gluten-free bread for croutons if needed.
- Low-Carb: Reduce or omit the potato; the soup will be slightly less thick but still delicious.
- Rich in Fiber and Vitamins: Celeriac is high in fiber, vitamin K, and essential minerals.
Pro Cook Tips for Soup Perfection
- Don’t rush the vegetable sauté. Ten minutes over low heat draws out natural sugars for a subtly sweet flavor base.
- For a snow-white soup, avoid browning the celeriac and potatoes.
- Always adjust the liquid: Pureed soup thickens as it cools. Add extra water or broth as needed to reach the desired consistency.
- Stir in the cheese gradually and keep the soup at a low simmer—not a boil—to prevent the cheese from separating.
- Finish with garnishes for visual appeal and contrast: croutons, fresh herbs, olive oil, or ground pepper.
Conclusion: Comfort in a Bowl
With just a handful of ingredients, a touch of patience, and a little technique, thick celeriac soup with Gruyère emerges as an elegant comfort food—simple, nourishing, and deeply satisfying. Whether enjoyed as a weekday staple or a dinner party starter, it showcases the beauty and versatility of winter roots, transformed with a touch of indulgence.
References
- https://www.recipetineats.com/celeriac-soup/
- https://www.relishments.com/blog/creamy-celeriac-soup/
- https://www.davidlebovitz.com/celery-root-soup/
- https://healingfamilyeats.com/restorative-celeriac-zucchini-soup-with-salted-crispy-shallots-aip/
- https://www.skagitfoodcoop.com/blog/celery-root-recipes
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