Celeriac Soup with Garlicky Swiss Chard

How to fall in love with celeriac

Sign ups for The Nurture Project, a uniquely wonderful day retreat on November 16th in London, are live now. I will be hosting alongside textile artist Lisa King and yoga instructor Sara Pikkarainen. For more info and to reserve a spot, head here.

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Some of my first experiences working with celeriac were tough, like the root vegetable itself. Early on, I remember struggling to carve away at its knobbly skin with a flimsy vegetable peeler, ultimately being handed a paring knife when my sous chef saw me making little progress. Craggy and cratered, celeriac is often found with small roots hanging like stalactites and dirt caked into its crevices. Evidently, it is not the belle of the produce aisle but don’t let its exterior discourage you: celeriac is an incredible ingredient that reveals itself to those brave enough to see past its roughness.

This variety of celery cultivated for its edible, bulbous root is tender and mildly sweet when cooked. More starchy than water-heavy celery, it has a flavour profile somewhere between that of its leafy cousin and a creamy potato, and it is one of my favourites. Sometimes the toughest exterior hides the most satisfying reward—especially in soup form. Here, it is cooked until tender, then pureed with whole cream into a luxurious soup garnished with garlicky sautéed chard.