Riverford Wicked Leeks
Celeriac soup recipe image

Print Celeriac soup

With three celery flavours - celeriac, celery and celery seeds - it really packs a punch, and the Worcestershire sauce gives it an extra kick.


  • 50g butter
  • 1 onion, chopped
  • 1 leek, thinly sliced (up to the dark green bit)
  • 400-500g celeriac, peeled & finely chopped
  • 400-500g celery, sliced (reserve the leaves)
  • ½ tsp celery seeds
  • 1 litre chicken stock
  • 1 tbsp double cream
  • 1 tbsp Worcestershire sauce
  • Fresh parsley, chopped (optional)
  • Salt & pepper


  1. Heat the butter in a large saucepan, add the onion and leek and cook for 10 minutes over a medium heat. Add the celeriac, celery, celery seeds and some salt and cook, covered, for 10 minutes, without letting them brown.
  2. Add the chicken stock, bring to the boil and simmer for about 15 minutes, until the vegetables are tender.
  3. Purée the soup in a blender and then pass through a mouli-légumes, for the best result, or a fine sieve.
  4. Reheat gently, then add the double cream and Worcestershire sauce. Season. Garnish with chopped celery leaves and parsley, if you like.
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