The Best Online Cooking Videos
Already have an account? Sign In

Creamy Winter Celeriac Soup

Ready In
Prep Time
Cook Time
Josh Posner, Level 1
Josh Posner
Creamy and comforting, this winter soup features the subtle flavors of celery root and thyme, to delight the palate and warm the heart. Served with a sophisticated garnish of shaved fennel and egg yolk, yet simple to prepare, this winter soup recipe from Chef Josh Posner is ideal for a chilly weeknight supper. See all of Chef Josh's Seasonal Nosh series in his Grokker Premium video collections.

Cooking Recipe

1 large sized celeriac (also known as celery root, this can be substituted with parsnips or white turnips)
1 white onion, roughly diced
1/2 cup (100g) of unsalted butter
3 fresh bay leaves
A sprig of thyme
6 & 3/4 cups of liquid stock €vegetable, chicken or veal
3 & 1/2 cups (800ml) of milk
1 head of fennel
4 eggs - (1 egg per individual serving)
1 tbsp (20ml) Olive oil
salt to taste
black pepper to taste

1. Place a saucepan on a medium heat and add the butter. When the butter has melted add the onion and let them sweat, keep an eye to make sure they do not color.

2. Clean up the celeriac by trimming off all the edges with a sharp knife, removing any knobbly bits. Evenly dice into 2cm (0.78 inch) pieces and add to the pan with the bay leaves and thyme.

3. Cover the celeriac by pouring in the stock and milk in. Season with a good pinch of salt and a couple of turns of pepper. Gently simmer on a medium to low heat for 20 to 30 minutes, until the celeriac is tender.

4. The celeriac is ready when you can pierce it with a knife easily. Using a mandolin, or sharp knife, finely slice the fennel. Grease a small bowl with a little olive oil and separate 4 egg yolks into the bowl, making sure to keep the yolks intact.

5. Add these when the soup is ready for a rich, luxurious flavor. When the celeriac is tender, use a slotted spoon to transfer the celeriac into a blender. Reserve the juices in case you want to make the soup thinner. Blend the soup until smooth, if the soup is too thick add some of the juices and pulse further. Season further to taste.

6. Serve in deep bowls and garnish with the fennel and an egg yolk each. Season the yolk with a pinch of salt and a turn of pepper.


Celery Root Soup


Suzie R.
I just wanted to say thank you for your site. I discovered it via Anna Olson, my baking mentor. Finding high quality cooking videos that really teach you about food and techniques is such a challenge and yours are amazing. I can't wait to do some recipe testing and love that it is so easy to email yourself the recipes!
Suzie R.
It's time to do something good for yourself
On-demand videos, on your time
On-demand videos, on your time
Learn from the experts
Learn from the experts
1000s of premium produced and curated videos
1000s of premium produced and curated videos