Food & Wine’s Kay Chun sneaks a small piece of Parmesan cheese into this lovely soup, giving it a flavor boost. To make it extra special, she serves the silky bisque topped with a nutty, crunchy and vibrant walnut-and-parsley gremolata. Slideshow: More Celery Root Recipes 

Kay Chun
November 2016

Gallery

© Con Poulos

Recipe Summary

active:
45 mins
total:
1 hr 30 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, melt the butter. Add the leek and garlic and cook over moderate heat, stirring occasionally, until softened, 5 minutes. Add the celery root, Parmesan chunk, stock and 5 cups of water and bring to a simmer. Cover and cook over moderately low heat, stirring occasionally, until the celery root is tender, 40 minutes.

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  • Meanwhile, preheat the oven to 375°. Spread the walnuts in a pie plate and toast for 5 to 7 minutes, until golden. Let cool, then finely chop and transfer to a bowl. Add the oil, parsley and grated cheese and mix well.

  • In a blender, puree the soup in 2 batches until very smooth. Pour into a clean saucepan and stir in the heavy cream; season with salt and pepper and reheat if necessary. Serve topped with the walnut gremolata.

Make Ahead

The soup can be refrigerated for 2 days.