Celeriac and brown butter soup with crispy kale
- Published: 15 Sep 23
- Updated: 5 Aug 24
This luxurious celeriac soup sees the root vegetable bathed in foaming butter until soft and browned, adding an incredible depth of flavour and turning the earthy celeriac into something slightly sweeter. The texture is incredibly velvety, you’re going to love it! A soup to impress…
Add more celeriac to your autumn and winter cooking with these celeriac recipes.
Ingredients
- 1 small celeriac (around 500g)
- 3 banana shallots
- 80g unsalted butter
- 1 bay leaf
- 3 thyme sprigs
- 300ml chicken or vegetable stock
- Squeeze lemon juice
- Handful kale leaves, roughly chopped
Method
- Scrub the celeriac clean and ensure there are no bits of dirt or soil. Peel and put the peelings in a pan, add 600ml water and put over a high heat. Cut the celeriac into wedges, then finely slice – this is important as it will cook quicker, so don’t rush it. Peel the shallots, chop off the root and cut each one into thirds. Add the shallot skins and roots to the stock pan.
- Melt the butter in a large frying pan over a low-medium heat and add the sliced celeriac, shallots, bay leaf and thyme. Cook slowly for about 20 minutes, stirring often. The butter will foam up and caramelise, slowly cooking the celeriac.
- After this time, strain the celeriac peelings stock; you should have around 300ml left. Add this to a blender with the chicken or vegetable stock. Drain the butter from the celeriac and set aside for the kale, then add the celeriac and shallots to the blender and whizz into a smooth soup. Taste and season with lemon juice, salt and pepper, then pour into a saucepan to keep warm until ready to serve.
- Fry the kale leaves in the reserved brown butter until crisp – they will pop so cover the pan with a lid. Drain on kitchen paper and sprinkle with salt. Serve up the soup and top with the crispy kale and a drizzle of brown butter.
- Recipe from October 2023 Issue
Nutrition
- Calories
- 205kcals
- Fat
- 18g (11g saturated)
- Protein
- 4.1g
- Carbohydrates
- 4.2g carbs (3.5g sugars)
- Fibre
- 5.7g
- Salt
- 0.6g
delicious. tips
Easy swaps You can skip the homemade celeriac peelings stock (although it makes a huge difference!) and just add another 300ml of chicken or vegetable stock.
This is not your average ‘boil up everything in a pan and blend’ kind of soup. It takes a little more effort but slow-cooking the celeriac and using two different stocks adds so many layers of flavour. You’ll really taste the difference!
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
SubscribeUnleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter