What is Mary Berry Celeriac Soup?
I’ve always had a soft spot for hearty, comforting soups, especially during the chillier months, and Mary Berry’s Celeriac Soup is a standout favorite.
Mary Berry, a culinary icon known for her straightforward yet elegant British cooking, has crafted a celeriac soup recipe that’s both comforting and sophisticated.
Celeriac, also known as celery root, is a knobbly root vegetable with a subtle, earthy flavor that pairs wonderfully with the creamy texture of this soup.
Mary’s version often includes a touch of apple for sweetness and is blended until smooth, creating a luxurious and warming dish.
What Goes Best With Mary Berry Celeriac Soup?
When I serve Mary Berry’s Celeriac Soup, I love to pair it with crusty bread or garlic croutons for added texture. A simple side salad with a vinaigrette dressing also complements the creamy soup nicely, bringing a fresh contrast to the meal.
For a heartier accompaniment, a sandwich with a robust filling, like mature cheddar and ham, makes for a satisfying lunch or dinner.
Ingredients
To make Mary Berry’s Celeriac Soup, you’ll need:
- 1 large celeriac, peeled and chopped
- 2 apples, peeled, cored, and chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 liter vegetable or chicken stock
- 100ml cream
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh parsley, for garnish
How to Prepare Mary Berry Celeriac Soup
- Cook the Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened but not browned. Add the chopped celeriac and apple, and cook for a few more minutes.
- Add the Stock: Pour in the stock, ensuring the vegetables are covered. Bring to a boil, then reduce to a simmer and cook until the celeriac is tender, about 20 minutes.
- Blend the Soup: Once the vegetables are soft, remove the pot from the heat. Using an immersion blender, blend the soup until smooth. If you’re using a standard blender, let the soup cool slightly before blending in batches.
- Finish with Cream: Return the blended soup to the pot (if needed) and stir in the cream. Gently heat through, then season with salt and pepper to taste.
Mary Berry Celeriac Soup
Ingredients
- 1 large celeriac peeled and chopped
- 2 apples peeled, cored, and chopped
- 1 onion chopped
- 2 garlic cloves minced
- 1 liter vegetable or chicken stock
- 100 ml cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened but not browned. Add the chopped celeriac and apple, and cook for a few more minutes.
- Add the Stock: Pour in the stock, ensuring the vegetables are covered. Bring to a boil, then reduce to a simmer and cook until the celeriac is tender, about 20 minutes.
- Blend the Soup: Once the vegetables are soft, remove the pot from the heat. Using an immersion blender, blend the soup until smooth. If you're using a standard blender, let the soup cool slightly before blending in batches.
- Finish with Cream: Return the blended soup to the pot (if needed) and stir in the cream. Gently heat through, then season with salt and pepper to taste.
Notes
How to Serve Mary Berry Celeriac Soup
This soup is best served hot, garnished with a swirl of cream and some chopped parsley. For an extra touch of elegance, you might add a drizzle of truffle oil or a sprinkle of crispy bacon bits. Serve alongside your choice of bread or salad for a complete meal.
How to Reheat Mary Berry Celeriac Soup
- Microwave: Pour the soup into a microwave-safe container and cover loosely. Heat on high for 2-3 minutes, stirring halfway through the heating time.
- Oven: Not recommended for reheating soup.
- Stovetop: Pour the soup into a saucepan and reheat gently over medium heat, stirring occasionally until hot.
How to Store Leftovers of Mary Berry Celeriac Soup
Cool the soup completely before transferring it to airtight containers. It can be refrigerated for up to 3 days or frozen for up to 3 months. If frozen, thaw in the refrigerator overnight before reheating.
Frequently Asked Questions Regarding Mary Berry Celeriac Soup
Can I make it vegan? Yes, simply use vegetable stock and a plant-based cream alternative.
Can I add other vegetables? Absolutely, parsnips or potatoes can be added for extra body and flavor.
Is it gluten-free? Yes, this soup is naturally gluten-free, but always check the stock ingredients if you’re using store-bought.
Nutritional Information
A serving of Mary Berry’s Celeriac Soup, without additional garnishes, approximately contains:
- Calories: 200-250
- Protein: 3g
- Fat: 14g (with 6g of saturated fat from the cream)
- Carbohydrates: 20g
- Fiber: 4g
- Sugar: 10g (natural sugars from the apple and vegetables)
- Sodium: 700mg (varies depending on the stock used)
This nutritional breakdown is an estimate and can vary based on the exact ingredients and portion sizes used. Mary Berry’s Celeriac Soup is a delightful, creamy option that’s relatively healthy, especially if you opt for a lighter cream alternative. Its comforting essence makes it a perfect choice for a cozy meal, providing both warmth and nutrition.
