Celeriac Soup

Having seen lots of celeriac in the shops this week, I decided to make some of this lovely soup.


  • 1 Celeriac
  • 1 Onion – chopped
  • 1 litre of chicken stock (can be from cube or concentrate)
  • 2-3 allspice grains
  • Butter to fry the onion
  • Soured cream
  • Salt and pepper to taste
  • Chopped flat-leaved parsley to serve


  • Peel the celeriac and chop into large chunks.
  • Lightly fry the onion in butter till golden.
  • Put the celeriac, fried onion and allspice into a pan of chicken stock.
  • Bring to the boil and then simmer with a lid on the pan until the celeriac is soft.
  • Leave to cool slightly.
  • Purée the soup – a stick blender is good for this.
  • Bring the soup back to the boil.
  • Add 1 or 2 tablespoons of soured cream and stir.
  • Season to taste.
  • Serve with a dollop of soured cream and chopped flat-leaved parsley.

Served here in Royal Stafford – Blossom Time from the 1950s.

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I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

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