Creamy celery root soup, or celery root bisque, is my new go-to soup recipe. I love the delicious combination of celery root, leek, garlic and parmesan cheese with a touch of heavy cream. The walnut-parsley gremolata gives the soup a wonderfully crunchy and nutty ending taste. This rich soup is excellent as a soup course or for a light main dish. Geoffrey asked me if celery and celery root is the same thing, so here’s what I found out for him, and you.
Hello my friends. I’m a soup lover for so many reasons. Soups are easy to make because you can just throw the ingredients in a pot and the soup doesn’t need much supervision while it’s cooking. Soup is also packed with a ton of flavor and very versatile because you can use a variety of ingredients like veggies, meat, chicken, seafood, different herbs, and use either stock or water. You can make thin broth soup, or thicker soups like a bisque or chowder. Read my Pumpkin Bisque post to find out the difference between soup, bisque, and chowder.
Since I made this soup recipe the first time early November, I made Celery Root Soup three times already. This thick and rich soup has a few ingredients; celery root, leek, garlic, and parmesan cheese, and they are simmered in chicken stock for 40 minutes. After the vegetables are tender, transfer them to a blender and puree in batches. For the last step, bring the creamy soup to the stove in a clean saucepan, pour in some heavy cream and re-heat it. Note: If you want a healthier version, instead of the heavy cream add cashew cream or any other nut cream or just leave out.
Adding a Gremolata to your Celery Root Soup
Celery Root Soup can be eaten just like that, but the walnut-parsley gremolata gives such a wonderful touch of flavor and nutty crunchiness. What is a gremolata you ask? Gremolata (or gremolada) is a chopped herb condiment that traditionally accompanies meats, and can be used as a garnish. There are many different variations. For our walnut-parsley gremolata, mix in a small bowl chopped walnut & parsley, grated parmesan cheese, and extra virgin olive oil. As always, I use LIA, one of my favorite Greek EVOOs.
This is my first-time cooking with celery root. So, during my research, I found a lot of interesting information that I want to share with you. First, this is the perfect time of the year to make this Celery Root Soup because this is the season of celery root and leek.
Celery root is an ugly looking root vegetable and an under-appreciated fall vegetable. I seldom see them in the supermarkets, and they are rare to find at the farmers’ market. Back in November, the supermarkets around my neighborhood didn't have celery root. For a moment I thought I would have to wait for sometime in the future whenever celery root is in season. Turns out the harvesting season is late fall, so I didn’t have to wait long. Soon after an appointment I had about 30 minutes from my house, I found this incredible mini supermarket with all kinds of vegetables that I have never seen before in the bigger supermarkets near my home. I was in heaven. Low and behold, there was my celeriac.
What is Celery Root?
Celery root is also known as celeriac, turnip-rooted celery, and knob celery. They are in season during the late fall, and if not allowed to dry out, can be kept for six to eight months. As its name suggests, it is a root vegetable, and it is very versatile. You can eat it raw in salads, roasted, in long-simmering soup, mashed, stewed, blanched, in a gratin or even make baked chips. Celery root is less starchy, and has fewer carbohydrates than other root vegetables. The taste of celery root is slightly sweet when it’s cooked and has a mild celery flavor, or similar to a parsnip with a light celery flavor. The texture is like a potato but has less starch, more vitamin B6 and is in general healthier than potato.
Is Celery Root (celeriac) and Celery the same plant?
Yes... and no. Technically celery root (the root vegetable we eat like a carrot, beet, or turnip), and celery (the long stalks we eat) are the same plant. However you will rarely fine the celery root and stalks attached in the supermarket. That’s because growers use different techniques to make sure that each of the two parts of the celery get the best color, texture and flavor. In other words, they grow the best celery root they can and throw away the less appealing stalk; and grow the best celery stalks they can and throw away the less appealing root.
How to shop & storage celery root?
- Shop for firm, unblemished roots that feel heavy for their size, with a greenish tinge.
- Store in the refrigerator, unpeeled, in an unsealed plastic bag, with a dry paper towel to absorb excess moisture, for up to 3 weeks.
How to cut Celery root?
Scrub and wash the dirt-filled crevices of the celery root well, then trim the top and bottom with a sharp knife. Peel the skin using a knife, and a paring knife to remove any small divots. Cook immediately to prevent discoloration or wash it with lemon juice. Watch this video on how to cut celery root.
14 Health Benefit of Celery Root and Celeriac Juice
- Low in calories
- High in vitamins
- Has anti-inflammatory & anti-arthritic benefits
- Celery root has excellent calming, analgesic, antiseptic, anti-allergic and other therapeutic properties.
- Help with the healing of the liver
- Good for digestion & prevents constipation
- Serve as a detox
- Low in cholesterol & saturated fat
- High in vitamin B6. Vitamin B6 is vitally important for proper immune health and is essential in the health of red blood cells, muscles, and nerves. Vitamin B6 could help prevent colon and rectal cancer in women.
- Excellent source of riboflavin, calcium, magnesium, phosphorus, potassium, Vitamins A, C, and K, as well as dietary fiber.
- The organic sodium in celeriac juice can help remove acid from the body, reduce stiff joints and make the muscular skeletal frame more flexible.
- The high content of antioxidants in celeriac helps prevent cell oxidation.
- The high content of iron in celeriac helps balance blood levels in anemic patients and pregnant women. It may also help with bleeding problems and restore blood levels to prevent illnesses.
- Consuming celeriac juice revitalizes the brain and helps enhance memory and prevent dizziness. Celeriac juice calms nerves and induces deep restful sleep. The high potassium content helps improve neurotransmissions among nerves.
In summary, this creamy celery root soup is full of health benefits. So, why are you waiting to make this delicious soup? It’s also a delicious, cozy and comfort food you will love.
Carlos
Your Recipe Concierge
Creamy Celery Root Soup with Walnut-Parsley Gremolata
- Total Time: 1 hours 15 minutes
- Yield: 8 Serves 1x
Description
Celery root soup recipe is creamy, flavorful and easy to make. This soup simmers for 45 minutes with celery root, leek, garlic and a chunk of parmesan cheese. In a blender, puree the soup until very smooth. Top this soup with a crunchy, nutty walnut and parsley gremolata. Recipe adapted from Food & Wine Magazine.
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Ingredients
- 1 Tablespoon unsalted butter
- 1 large leek, slices thin, just the white and light green parts
- 5 crushed garlic cloves
- 2 ½ pounds celery root, peeled and cut into 1-inch cubes (8 cups)
- One 2-inch chunk of Parmigiano-Reggiano cheese (1 ounce), plus ¼ cup freshly grated cheese
- 2 cups chicken or vegetable stock
- ½ cup chopped walnuts
- ¼ cup extra-virgin olive oil. I use Lia Extra Virgin Olive Oil
- ½ cup coarsely chopped parsley
- ½ cup heavy cream
- Kosher salt
- Pepper
Instructions
- In a large saucepan, melt the butter. Add the leek and garlic, and cook over medium heat, stirring occasionally until softened – about 5 minutes. Add the celery root, Parmesan chunk, stock and 5 cups of water. Bring to a simmer.
- Cover and cook over medium-low heat, stirring occasionally until the celery root is tender - about 40 minutes.
- Meanwhile, preheat the oven to 375°. Spread the walnuts on a baking sheet and toast for 5 to 7 minutes, until golden. Let cool and then finely chop.
- Transfer walnuts to a bowl. Add the oil, parsley and grated cheese and mix well. Set this gremolata aside.
- 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.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: stovetop
- Cuisine: International
Hey there, I'm Carlos, a food and drink enthusiast, recipe blogger and 
Anita
This is one gorgeous looking soup! I have seen celery root in my supermarket before, but never brave enough to pick them up. Sounds like my life has been missing this lovely soup and that needs to be corrected ASAP.
Geoffrey Swetz
Yes Anita, make the correction right away. Don't be scared. Be brave.
Kelly Anthony
Your soup is stunning. I really like how your gremolata adds another layer of flavor to this soup.
Geoffrey Swetz
Thanks Kelly. I like the word "stunning." Thank you for a great compliment.
Sarah
Wow Carlos these photos are incredible! The younger me wouldn't have believed that one day I would be craving something with celery root in it!
Geoffrey Swetz
Very true Sarah. Our younger selves had very different flavor pallets. That is the truth.
Chris Collins
What a gorgeous flavour combo! Can't wait to knock this up on the weekend!
Geoffrey Swetz
Thanks Chris. Can't wait to hear what you think about the recipe after you make it.
Mimi
This soup looks so good, but I think celeriac is the ONLY thing I dislike in the world of food! That doesn’t mean I’m okay with eating bbq’d guinea pigs, but I can eat just about every part of every animal. But, it’s pretty!
Carlos Leo
Thank you Mimi! Which is your favorite vegetable?
Mimi
All of the others! My mother used to make raw celeriac salads and I’ve never been able to handle the smell!
Carlos Leo
Geoffrey can related to the same experience with Brussels sprout. Thank you!!
Neh
Wow such amazing info in celery root! And this soup looks so creamy and rich, can't wait to try it out.
Geoffrey Swetz
We like to share some food related educational information with every recipe we post. Glad to hear that you appreciate it.
Natalie
Your photographs are simply stunning! This soup looks so rich and comforting! Perfect on this cold rainy day around here ♥
Carlos Leo
Natalie, coming from you this appreciation of my photography, means a lot to me. Thank you so much for your sweet feedback.
Emily Hill
I've never had celery root soup but I'd totally try this!
Carlos Leo
Emily, you don't know what you are missing. I'm now addicted to Celery Root with the sweet flavor and the light taste of celery. This week was the fourth time making this soup, and I didn't add creamy this time.
Brian Jones
Celeriac is a really common vegetable here in eastern Europe and one we grow loads of because of it's shelf life, it lends itself so well to a creamy soup, this looks wonderful.
Carlos Leo
Hi Brian, Yes, that's what I read too that celeriac is well known and use in Eastern Europe. If you have any good recipe, please share with me:).
Adriana Lopez Martin
Celery root is one of my favorite ingredients love the taste and is perfect for soups. Your recipe looks amazing cannot wait to try this version the soup looks smooth and satisfying.
Carlos Leo
Thank you, Adriana! Celery Root is now one of my favorite ingredients, and I will use it to create a different variation of the soup. You should try this recipe because you will love it.
Jenni LeBaron
This looks so tasty and rich. I love the addition of the gremolata.
Carlos Leo
Thank you, Jenni! The gremolata takes the soup to a different dimension.
Albert Bevia
Loads of great information on celery root in this post, they have them at my super market, I gotta try this tasty soup, specially with that walnut parsley gremolata, the combination of these two sounds incredible!
Carlos Leo
Thank you, Albert! I love to add some informative information in my post with the ingredients that I use. I think if I find a good value, then for my readers should be too.