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
- 3–4 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
- Prepare all vegetables as listed.
- 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.
- 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.
- Mix in the cubed celeriac and the whole carrot chunk. Cook for 1-2 minutes without adding liquid.
- Pour in enough hot water to cover the vegetables. Bring to a boil, then reduce heat and simmer until the celeriac is tender.
- 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.
- 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.
- 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.
- 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.