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Celeriac soup with oysters

Australian Gourmet Traveller and Jeremy and Jane Strode entree recipe for celeriac soup with oysters

By Jeremy & Jane Strode
  • Serves 6
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Celeriac soup with oysters
Celeriac is a wonderfully versatile vegetable at this time of year. It's great used raw, julienned and mixed with grain mustard mayonnaise, or mashed and served with beef or game. Our favourite is a soup. - Jeremy Strode, Bistrode


  • 125 gm unsalted butter
  • ½ onion, coarsely chopped
  • ½ leek, coarsely chopped
  • 2 stalks celery, coarsely chopped
  • 2 small celeriac (about 1.5kg), peeled and coarsely chopped
  • 2 desiree potatoes, peeled and coarsely chopped
  • 18 Pacific oysters, freshly shucked
  • 60 ml pouring cream (¼ cup)


  • 1
    Melt butter in a heavy-based saucepan over low heat, add onion, leek and celery and cook, stirring occasionally, for 5 minutes or until translucent. Add celeriac and cook, stirring occasionally, for another 5 minutes. Add potatoes and 2 litres of water, increase heat to medium, bring to the boil and season to taste with sea salt and freshly ground white pepper. Simmer for 20-25 minutes or until celeriac and potatoes are cooked. Remove from heat.
  • 2
    Process soup in batches using a food processor or blender until smooth, then pass through a strainer and season to taste. Divide soup among warm bowls, top each with 3 oysters, drizzle with cream and serve.
  • Author: Jeremy & Jane Strode