Celery Root Soup with Walnut-Celery “Salad”

This smooth, substantial soup is filled with the fresh and earthy flavors of fall. But I’d make it anytime I could.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Have ready a large bowl of water to which you have added the lemon juice. Scrub the celery root and slice off the gnarly skin. (If you’re making a vegetable stock, be sure to include the celery root skin and trimmings.) Cut the celery root into ½-inch cubes and immerse them in the lemon water as you work. Trim the pale leaves from the celery stalks and chop enough to measure 1 tablespoon. Set aside the rest for a garnish. Drain the celery root and measure it. Chop the celery stalks and add enough to the celery root to total 4 cups.

Step 2

Heat the butter and oil in a soup pot over medium-high heat. Add the celery and celery root, onion, thyme, and parsley and cook until the vegetables take on some color, about 8 minutes. Add the garlic, wine, and 1 teaspoon salt and cook until the wine has reduced to a syrupy consistency. Add the stock and bring to a boil. Adjust the heat to a simmer, cover partially, and cook until the vegetables are tender, about 30 minutes.

Step 3

Puree the soup until smooth. Return the soup to the pot and reheat, thinning with additional stock, if needed. Mix together the reserved celery leaves, the walnuts, and the celery, toss with walnut oil to moisten well, and season with salt and pepper.

Step 4

Ladle the soup into bowls. Spoon the walnut-celery salad on top.