Celeriac is an odd-looking vegetable with a gnarled root system protruding from the bottom of its bulbous form. Also known as celery root, its mild flavour is enhanced with leeks, potatoes and celery stalks to make a smooth, creamy soup. Vastly underrated, it makes an excellent soup or salad ingredient.
Celeriac Soup Garnished with Duck Confit
Smooth and thick, this delicious soup makes an elegant first course for a dinner party.
Ingredients
Scale
- 2 tbsp butter
- 2 tbsp olive oil
- 2 medium leeks, sliced (white and light green parts only)
- 1 large celeriac, peeled and diced
- 2 large russet potatoes, peeled and diced
- 1 celery stick, chopped
- 4 c (1 litre) chicken stock (preferably homemade)
- 1/2 c (125 ml) celery leaves
- 1 c (250 ml) milk (1 or 2%)
- kosher salt
- freshly ground pepper
- 1 leg duck confit
- Pumpkin seed oil for drizzling (optional)
Instructions
- In a large stock pot over medium heat, sauté the leeks in the butter & oil until translucent (about 5 minutes). Add the potatoes, celeriac and celery and sauté until slightly brown (about 3 minutes).
- Add the chicken stock and bring to a boil. Simmer over low heat until the vegetables are tender (about 20 minutes).
- Remove from the heat and add the celery leaves. Season to taste with salt & pepper.
- Using an immersion blender, purée the mixture until smooth. The mixture can be set aside, cooled and refrigerated at this point until you’re ready to serve.
- Just before serving, add the milk and reheat.
- Garnish with chunks of duck confit.
Notes
- You can purchase duck confit at good quality butchers.
- I like to drizzle the soup with pumpkin seed oil for additional flavour.
Nutrition
- Serving Size: 6
This soup looks great and the colors are so pretty in your dishes.
Thanks Lorri. It’s a deceptively simple soup. Very easy and quick to make. If you can’t find duck confit, chicken thighs work well, too!
Ms. Kain,
This looks and reads as a delicious soup, Elegant enough for guests and hearty enough to be a fortifying and warming winter meal for one with extras in the fridge
I’m thinking that since the potatoes are whizzed into an emulsion and the dairy is not added until just before serving this may freeze well in portion sizes. I’m going to try it.
Unfortunately it is a 2.5 hour drive to a decent butcher here. The confit will have to be homemade.
Looking forward to the next edition the Kain-Highclere cooking adventure.
Regards,
Elizabeth Speicher
Hi Elizabeth,
I had some leftover soup from the weekend and tried it dark meat chicken. It was also very good! I think any darker, more flavourful meat would work.
And it does freeze well. It’s one of the reasons I leave out the dairy until the end, exactly as you’ve spotted.
Have a great day, and thanks for stopping by!