Celeriac and Parsley Root Soup

Celeriac and Parsley Root Soup.jpg

This soup is a celebration of parts of a plant that is familiar yet not used in main stream. Celery stalks are often consumed as are the leaves of the parsley plant. However, the roots of both are not only edible but also full of nutrients while exuding milder notes of the familiar flavors.

Celeriac or celery root is part of the celery family and cultivated for its edible root. It is harvested near the end of September into November, in the North East US and most of Europe. It is typically available through most of winter as well from cold storage. 

While it is edible in its raw form in a slaw or a salad, it works wonders in soup adding a creamy texture and a subtle hint of celery with citrusy notes. The leaves of the celery plant are also edible and we use some of it in this soup. Similarly, Parsley root belongs to the carrot family; Pairing the two brings a light Summery note in a bowl of Fall warmth.

The soup thickens to a puree on cooling. It can then be used as a side or thinned again for soup.

Ingredients - Celeriac root, parsley root and corn

Celeriac and Parsley Root Soup

For the Soup:

2 roots of celeriac, cleaned and diced

3 roots of parsley, cleaned and diced

2 T of the chopped celeriac leaves

1 medium yellow onion

4 cloves of garlic

3 cup of stock + more per consistency

Salt, pepper and olive oil as needed

For the corn garnish:

1 ear of fresh corn

1 small red onion, julienned

2 tsp smoked paprika

2 T butter

salt and pepper as needed

handful of chopped parsley leaves

To make the soup, sauté onion and garlic in soup pot until soft.

Add the diced roots, salt and pepper and saute for a few minutes until lightly browned.

Add the stock and bring to a boil and then reduce heat to a simmer.

Continue cooking for 10 or so minutes until the vegetables are fully cooked. Add the celeriac leaves to wilt.

Remove from heat, cool slightly and process to a smooth velvety puree. Bring back to boil and adjust consistency with water or stock.

For the corn garnish, melt the butter in a small fry pan.

When hot, add the corn, paprika and sea salt and sauté until plumped and crisp. The corn will be crisp on the outside and juicy on the inside.

Divide soup into bowls. Top with slices of red onion, fried corn and parsley. Serve immediately.