Mary Berry Celeriac Soup with Crispy Pancetta and Poppy Seed Croutons

The first time I made this, I had a bag of limp celeriac from the market and a hangry household begging for “proper soup.” I figured, how hard can it be? Turns out, it can be tricky—mine came out watery, and I forgot to crisp the pancetta (don’t do that, it’s tragic). But once I sorted the texture and nailed those crunchy, poppy seed croutons… this recipe became one of my cold-weather staples. Let me show you how I fixed it—and why I now keep celeriac in the fridge year-round.

WHAT MAKES THIS RECIPE SPECIAL

Most celeriac soups play it safe—just purée and pour. But Mary’s version has three things going for it:

• Crispy pancetta: Adds texture and salty depth.
• Poppy seed croutons: Wildly underrated. They don’t just crunch—they pop.
• Potato for body: Gives it heft without overwhelming the earthy celeriac.

And honestly? Blending only half the stock made all the difference. It went from bland purée to a soup that felt both velvety and comforting.

INGREDIENTS + WHY THEY MATTER

• Celeriac (800g) – Earthy and nutty. Peel it well—mud clings to the roots.
• Potatoes (400g) – For creaminess. I tested with waxy spuds and it went gluey—stick to floury ones.
• Onions (2) – Sweetens the base. I once skipped them—never again.
• Butter (50g) – Adds richness. You could use oil, but it’s not the same.
• Stock (1.5L) – Chicken is my favourite for flavour, but veg works too.
• Double cream (4 tbsp) – Stirred in at the end. It rounds everything out beautifully.
• Pancetta (6 rashers) – Cook until really crisp. It’s your salty crunch.
• Stale white bread (2 slices) – Stale is key. Fresh bread just goes soggy.
• Poppy seeds (1 tbsp) – Tiny, but give nutty flavour and visual flair.
• Parmesan (2 tbsp) – Clings to the croutons and gives them oomph.
• Watercress – Just a few leaves on top lift the whole thing.

MAKING IT YOURS (WITHOUT RUINING IT)

• Dairy-Free? Swap butter for olive oil and use oat cream—it still works.
• Vegetarian? Skip the pancetta and add smoked paprika to the croutons.
• No celeriac? Parsnips come close, but it’s not quite the same earthy base.
• Gluten-Free? Use gluten-free bread for the croutons—it crisps up just fine.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Soup tasted bland	Didn’t season stock properly	Salt in layers—veg, stock, and finish
Pancetta went chewy	Took it out too early	Fry till really crisp—don’t rush it
Croutons soggy	Used fresh bread	Stale bread only, and bake till golden
Soup too thin	Used too much liquid in blender	Blend veggies with just half the liquid

HOW TO MAKE MARY BERRY’S CELERIAC SOUP

1. Crisp the Pancetta
   In a large pan, dry-fry pancetta over medium heat until deeply golden. Don’t crowd the pan. Drain on paper towel, cover with foil.
2. Sauté the Veg
   In the same pan (no need to clean), melt butter. Add onion, celeriac, and potato. Cook on high, stirring, until slightly golden—about 4 minutes.
3. Simmer
   Pour in stock. Season well. Bring to a boil, then lower the heat and simmer with lid on for 15 minutes or until veg is soft.
4. Make Croutons
   Toss bread batons with oil, Parmesan, poppy seeds, salt, and pepper. Bake at 200°C/180°C fan for 8–10 minutes, turning once, until crisp.
5. Blend
   Blitz veg with half the liquid (in batches if needed). Return to pan, stir in cream, and season to taste. Reheat gently.
6. Serve
   Ladle into warm bowls. Top with pancetta, croutons, and a scatter of watercress.

TIPS FROM MY KITCHEN

• I always dry my croutons on a rack after baking—no sogginess.
• If your pancetta renders a lot of fat, use it to toss your croutons—so much flavour.
• My old stick blender can’t handle big chunks, so I chop celeriac quite small.
• Add a pinch of nutmeg right at the end—it’s subtle, but it lifts it.

STORAGE + SERVING

• Fridge: Soup keeps 2–3 days in a sealed tub. Croutons—room temp, airtight tin.
• Freezer: Soup freezes like a dream (no pancetta or croutons). Thaw overnight and reheat gently with a splash of stock.
• Reheat: On the hob, low heat, stirring. Add cream if it thickens too much.
• Serve with: Warm sourdough, or as a starter before roast chicken.

FREQUENTLY ASKED QUESTIONS

Q: Can I prep this ahead for a dinner party?
A: Absolutely. Make the soup and croutons the day before, then just reheat and crisp the pancetta before serving.

Q: What can I use instead of pancetta?
A: Smoked streaky bacon works. For a veggie version, try roasted mushrooms with tamari and smoked paprika.

Q: My soup is too thick—what now?
A: Just loosen it with warm stock or water until it’s the texture you like.

Q: Is it OK to skip the cream?
A: Technically yes, but you’ll lose that lovely richness. Try oat cream if dairy’s the issue.

Try More Recipes:

• Mary Berry 10 Minute Tomato Soup​
• Mary Berry Pea and Mint Soup Recipe
• Mary Berry Smoked Haddock Soup