clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Celery Root Soup is my new favorite soup recipe. This creamy bisque-like soup is very flavorful and very easy to make with just a few ingredients.

Creamy Celery Root Soup with Walnut-Parsley Gremolata

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

  • Author: Carlos Leo
  • Total Time: 1 hours 15 minutes
  • Yield: 8 Serves 1x


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. 

If you like this recipe, why not be part of our newsletter community


Units Scale
  • 1 Tablespoon unsalted butter
  • 1 large leek, slices thin, just the white and light green parts
  • 5 crushed garlic cloves
  • 2 1/2 pounds celery root, peeled and cut into 1-inch cubes (8 cups)
  • One 2-inch chunk of Parmigiano-Reggiano cheese (1 ounce), plus 1/4 cup freshly grated cheese
  • 2 cups chicken or vegetable stock
  • 1/2 cup chopped walnuts
  • 1/4 cup extra-virgin olive oil. I use Lia Extra Virgin Olive Oil
  • 1/2 cup coarsely chopped parsley
  • 1/2 cup heavy cream
  • Kosher salt
  • Pepper


  1. 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.
  2. Cover and cook over medium-low heat, stirring occasionally until the celery root is tender - about 40 minutes.
  3. 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.
  4. Transfer walnuts to a bowl. Add the oil, parsley and grated cheese and mix well. Set this gremolata aside.
  5. 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.
  6. Serve topped with the walnut gremolata.
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dinner
  • Method: stovetop
  • Cuisine: International
Recipe Card powered byTasty Recipes