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Creamy Celeriac Soup with Parmigiano Reggiano

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Description

Looking for something easy and tasty for dinner tonight? Give this elegant celeriac soup a try! It’s creamy, full of flavor, and has that perfect umami touch of the king of cheeses, Parmigiano Reggiano. It’s a satisfying and nourishing meal that won’t leave you feeling too full. And for a little extra something, top it off with some crispy prosciutto or add some fresh broccoli sprouts and a splash of olive oil. You’re going to love it!


Ingredients

  • 3 tablespoons extra virgin olive oil, plus more for serving
  • 1 leek (white and light green parts), chopped
  • 2 garlic cloves, smashed
  • 1 celery rib, chopped
  • ½ parsnip, chopped
  • ½ parsley root, chopped
  • ½ fennel bulb, chopped
  • 34 cauliflower florets
  • ½ carrot, in one large chunk (to be removed later)
  • ¼ teaspoon freshly ground white pepper
  • ¼ teaspoon ground coriander
  • ¼ teaspoon allspice
  • ¼ teaspoon fennel seeds
  • pinch of mustard powder
  • 3 sprigs fresh thyme or ½ teaspoon dried thyme
  • 1 bay leaf
  • 1 large celeriac, peeled and cubed (about 500 grams)
  • Water, enough to cover vegetables
  • ½ cup grated Parmigiano Reggiano (use white miso paste for a vegan version)
  • Salt, to taste
  • Fresh lemon juice, for serving
  • Optional: Crispy prosciutto or broccoli sprouts/microgreens for garnish

Instructions

  1. Prepare all vegetables as listed.
  2. In a soup pot, heat the olive oil over medium heat. Sauté leeks and garlic until fragrant and soft, taking care not to brown them.
  3. Add celery, fennel, parsnip, and parsley root. Stir well, season with 1/2 teaspoon of salt, and add all spices and herbs. Cook for about 5 minutes.
  4. Mix in the cubed celeriac and the whole carrot chunk. Cook for 1-2 minutes without adding liquid.
  5. Pour in enough hot water to cover the vegetables. Bring to a boil, then reduce heat and simmer until the celeriac is tender.
  6. Remove the carrot, bay leaf, and fresh thyme sprigs (if used). Blend the soup to a creamy consistency using an immersion or high-power blender, adding more water if needed for desired consistency.
  7. Return the soup to the heat, bring to a gentle simmer, and stir in the Parmigiano. Adjust seasoning with salt and pepper. Add a squeeze of lemon juice to enhance the flavor.
  8. If using prosciutto, fry slices in a small amount of olive oil over low heat until they begin to harden. Turn off the heat and let them crisp up in the pan.
  9. Serve the soup in bowls, topped with crispy prosciutto or a garnish of your choice, a drizzle of olive oil, and a splash of lemon juice.

Notes

If served as the main dinner, these quantities make four generous portions. If served as an appetizer or a side to protein, you can stretch it to 6 servings.