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Creamy Celery Root Soup with Walnut Parsley Gremolata

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A creamy, flavorful celery root soup simmered with leek, garlic, and Parmesan cheese, pureed until smooth and topped with a crunchy walnut and parsley gremolata.

Ingredients

Scale
  • 1 tablespoon unsalted butter
  • 1 large leek, thinly sliced (white and light green parts only)
  • 5 crushed garlic cloves
  • 2 ½ pounds celery root, peeled and cut into 1-inch cubes (about 8 cups)
  • 1 (2-inch) chunk Parmigiano-Reggiano cheese (about 1 ounce), plus ¼ cup freshly grated cheese
  • 2 cups chicken or vegetable stock
  • ½ cup chopped walnuts
  • ¼ cup extra-virgin olive oil
  • ½ cup coarsely chopped parsley
  • ½ cup heavy cream
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. In a large pot, melt the butter over medium heat. Add the sliced leek and crushed garlic and sauté until soft but not browned, about 5 minutes.
  2. Add the peeled and cubed celery root and the chunk of Parmigiano-Reggiano cheese to the pot.
  3. Pour in the chicken or vegetable stock and bring to a boil. Reduce heat and simmer until the celery root is tender, about 45 minutes.
  4. While the soup simmers, prepare the walnut parsley gremolata by combining chopped walnuts, parsley, and olive oil in a small bowl. Set aside.
  5. Remove the chunk of cheese from the soup and discard. Using an immersion blender or regular blender, puree the soup until very smooth.
  6. Stir in the heavy cream and season with kosher salt and freshly ground black pepper to taste.
  7. Ladle the soup into bowls and garnish each serving with the walnut parsley gremolata and a sprinkle of freshly grated Parmigiano-Reggiano cheese.

Notes

For a vegan version, substitute butter with olive oil and use vegetable stock. The walnut parsley gremolata adds a crunchy, fresh contrast to the creamy soup. Be careful not to over-blend to avoid a gluey texture.

Nutrition

Find it online: https://www.receipster.com/celery-root-soup/

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