, Step by step

Celeriac and field mushroom soup with chive oil

Celeriac and field mushroom soup with chive oil.

Mark Stower, Director of Food and Service.

Preparation Time: 10 mins

Cooking Time: 45 mins

Serves: 6


  • Step 1

    Heat some of the olive oil in a large saucepan and add the shallots, garlic and leeks. Cover with a lid and cook over a medium heat until they are soft but not browned.

  • Step 2

    Add the chopped celeriac and potatoes to the saucepan and stir in the vegetable stock and milk. Bring the mixture to the boil then lower heat to a simmer and cook for 40 minutes.

  • Step 3

    Whilst this is cooking, prepare the chive oil. Add the snipped chives to your reserved 50ml of olive oil and leave for later.

  • Step 4

    After 40 minutes check the celeriac and potato chunks are very soft, and if so, allow the soup to cool a little. Then liquidise until smooth and season with salt and pepper to taste. You may need to adjust the consistency with more vegetable stock if the soup is too thick.

  • Step 5

    Slice the ceps or field mushrooms and sauté for a minute in the remainder of the olive oil.

  • Step 6

    Place the soup into warmed bowls and serve with a few slices of cep in the centre of the soup. Drizzle with the chive oil and serve.


Celeriac was introduced to Britain in the 18th century but was grown in Europe long before this and even in Ancient Greece.

It is a relative of wild celery, eaten for its bulbous root, rather than its stem.

Celeriac is a good source of various nutrients including potassium and fibre.

Ceps or porcini mushrooms are different from ordinary field mushrooms as they have a spongy underside rather than dark gills.

All mushrooms are rich in trace minerals such as copper as well as in protein and fibre.