Celery – Cream Soup with Horseradish and Salmon

5 from 2 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 2 people


  • 0,5 Celery root
  • 1 Potato
  • 1 Carrot
  • 1 Onion
  • 2 Garlic cloves
  • 600 ml Vegetable broth
  • 1 cups Cream
  • Salt pepper
  • 1 pinch Sugar
  • Ger. nutmeg
  • Tabasco
  • 150 g Wild salmon, smoked
  • 1 tbsp Cream of horseradish
  • Lemon juice
  • Olive oil
  • Dill for decoration


  • Clean and dice the vegetables.
  • Peel the onions and garlic and cut into thin strips.
  • Heat some olive oil in a pan and sweat the cut vegetables in it.
  • Pour the vegetable stock and cream on top and let everything boil gently for about 20 minutes.
  • Cut the salmon into thin strips and set aside.
  • Now finely puree the soup with the hand blender and season with salt, pepper, Tabasco, a pinch of sugar, nutmeg and a little lemon juice.
  • Heat well again and serve in deep plates with a dollop of horseradish, a few strips of salmon and a little dill.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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