Description
This creamy celeriac soup transforms a handful of winter vegetables into an elegant, deeply flavorful dish. Parmigiano Reggiano adds richness and a savory umami note, while fennel, thyme, coriander, and allspice bring warmth and complexity. Serve it with crispy prosciutto for a more substantial meal, or keep it fresh and light with broccoli sprouts, lemon juice, and a generous drizzle of extra virgin olive oil.
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 the vegetables as listed.
- Heat the olive oil in a soup pot over medium heat. Add the leek and garlic and sauté until soft and fragrant, taking care not to brown them.
- Add the celery, fennel, parsnip, and parsley root. Season with ½ teaspoon salt, then add the white pepper, coriander, allspice, fennel seeds, mustard powder, thyme, and bay leaf. Stir well and cook for about 5 minutes.
- Add the celeriac and the large piece of carrot. Stir and cook for another 1–2 minutes before adding any liquid.
- Pour in just enough hot water to cover the vegetables. Bring to a boil, reduce the heat, and simmer until the celeriac is tender.
- Remove the carrot, bay leaf, and fresh thyme sprigs, if used. Blend until smooth and creamy using an immersion blender or high-powered blender. Add a little more hot water if needed to reach your preferred consistency.
- Return the soup to gentle heat and stir in the Parmigiano Reggiano. Taste and adjust the seasoning with salt and pepper, then add a squeeze of lemon juice.
- If using prosciutto, cook the slices in a small amount of olive oil over low heat until they begin to firm up. Turn off the heat and allow them to crisp in the pan.
- Divide the soup among bowls and finish with crispy prosciutto or fresh sprouts, extra virgin olive oil, and a splash of lemon juice.
Notes
For a dairy-free and vegan version, replace the Parmigiano Reggiano with 2 tablespoons of white miso paste. Remove the soup from the heat before stirring in the miso, and adjust the salt accordingly.
The recipe makes four generous light-meal portions or up to six smaller appetizer portions.
