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.

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Celeriac Soup Garnished with Duck Confit

Smooth and thick, this delicious soup makes an elegant first course for a dinner party.


  • 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)


  1. 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).
  2. Add the chicken stock and bring to a boil. Simmer over low heat until the vegetables are tender (about 20 minutes).
  3. Remove from the heat and add the celery leaves. Season to taste with salt & pepper.
  4. 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.
  5. Just before serving, add the milk and reheat.
  6. Garnish with chunks of duck confit.


  • You can purchase duck confit at good quality butchers.
  • I like to drizzle the soup with pumpkin seed oil for additional flavour.
  • Author: Helen Kain


  • Serving Size: 6