This celeriac soup with brændende kærlighed – the Danish classic of crisp bacon and fried onions – is a creamy, full-flavoured dish that owes its distinctive depth to golden-fried celeriac.
When the celeriac is allowed to caramelise lightly in the pan, it develops a nutty, intense flavour that gives the soup an irresistible richness.
The soup is made with a little potato for extra body, seasoned with ground coriander and thyme, and finished with cream and lemon juice for the perfect balance of creaminess and freshness.
It is a very easy recipe, and the soup largely looks after itself – perfect for a quiet evening.
And the finishing touch? Brændende kærlighed with a twist! The classic combination of crisp bacon and fried onions lifts the soup to another level and gives it a lovely contrast in both flavour and texture. Serve it with a good piece of bread and you have a luxurious, satisfying meal.
Tips for the best celeriac soup
Fry the celeriac properly until golden – it is well worth the wait, as it gives an intense, deep flavour.
Season with ground coriander or nutmeg – both go perfectly with the nutty notes of the celeriac.
Cream (or a cream alternative such as Cremefine) rounds off the soup – don’t skip this, it gives the ultimate creaminess.
Top with brændende kærlighed – crisp bacon and fried onions make the soup even better.
Serve with good bread – perfect for mopping up the soup.
Celeriac soup with brændende kærlighed
Ingredients
- 50 g butter
- 1 large onion, roughly chopped
- 2 cloves garlic, roughly chopped
- 1 kg celeriac, cut into small cubes – trimmed weight
- 250 g potatoes, cut into small cubes
- 1 tsp ground coriander (or nutmeg)
- 1 tsp thyme
- 1 l stock, chicken or vegetable
- 200 ml cream whipping cream (38% fat) or cooking cream
- 1/2 lemon, juice of
- Salt and freshly ground pepper
- Oil
Brændende kærlighed topping
- 40 g butter
- 350 g bacon, diced
- 1 onion, roughly chopped
- 1 bunch chives, finely chopped
- Freshly ground pepper
To serve
- Crème fraîche
- Freshly baked bread (optional)
Method
- Melt the butter with a splash of oil in a large saucepan, and add the onion, garlic, celeriac and potatoes. Fry well for about 20 minutes, or until the celeriac is lightly golden. Stir in the ground coriander and thyme and season with freshly ground pepper.
- Pour in the stock, cover with a lid and simmer gently for about 20 minutes, or until all the vegetables are completely tender.Meanwhile, make the brændende kærlighed.
- Add the cream and blend the soup until completely smooth with a stick blender, or transfer it to a blender. It should be completely smooth and creamy.
- Season the soup to taste with lemon juice, salt and freshly ground pepper.
Brændende kærlighed topping
- Melt the butter in a frying pan over medium heat and fry the bacon until lightly golden. Then add the onion and fry for 5-8 minutes until it caramelises slightly.If your bacon is very fatty, you can halve the amount of butter.
- Turn down the heat and stir in the chives. Season with freshly ground pepper and set aside until the soup is ready to serve.
Serving
- Serve the soup in deep bowls, top with crème fraîche and several spoonfuls of the brændende kærlighed. Season with freshly ground pepper.
Nutrition
Premium
Super lækker. Godt cremet
Hej Anders
Hvor er det dejligt du skriver det, tusind tak:)
Warm wishes, Dianna
Er det korrekt at det skal steges af i 20 min?
hej Jeanne
Ja den er god nok. Ved at stege selleriet så længe får du en lækker karamellisering af stykkerne og du får stegt alt væden ud, det sikrer at din suppe bliver cremet og ikke grynet 🙂
Warm wishes, Dianna
Er der 955 kalorier pr tallerken??
Hej Daliborka
Der var en fejl på selleriet, det er rettet, tak fordi du skrev 🙂
Husk at retten kan laves meget mere kalorielet ved at bruge fedtreduceret fløde og evt. undlade smørret når du steger baconen:)
Dbh Dianna