All in the [Apiaceae] Family Celeriac Soup

by Mona Johnson and Jaret Foster of Tournant

This creamy, comforting celeriac soup is served with a supporting cast of characters from the same Apiaceae family to which they belong. Celery, parsley, fennel, and caraway all play a role in complementing celeriac’s mild and earthy flavor. If time is short, feel free to top with only the ghee or gremolata, or skip both and just swirl in a dollop of creme fraiche or a drizzle of brown butter. 

Celeriac Soup: 

Smoky Caraway Ghee

  • 4 Tbsp. ghee (clarified butter)

  • 1 tsp. caraway seeds 

  • 1 tsp. smoked paprika 

Celery Gremolata: 

  • ¼ cup finely chopped parsley 

  • 2 cloves garlic, minced

  • 2 Tbsp. finely diced celery 

  • Grated zest of 1 lemon

  • 3 Tbsp. butter 

  • 2 medium leeks (white and light green parts only), halved lengthwise, sliced into thin half moons, rinsed thoroughly, and drained 

  • 2 medium fennel bulbs, halved lengthwise, thinly sliced 

  • 2 medium celery roots (about 1.5 lb), peeled, trimmed & chopped 

  • 1 cup dry white wine 

  • 1 Tbsp. kosher salt, plus more to taste

  • 2 bay leaves 

  • 2 sprigs of fresh thyme 

  • 6 cups water 

  • ½ cup heavy cream

Directions:
For the soup: Melt butter in a large heavy-bottomed pot over medium heat. Add leeks and cook until beginning to soften, about 2-3 minutes. Add fennel and cook until softened, stirring occasionally, about 8-10 minutes. 

Add the celery root to the pot along with salt, bay leaves and thyme, stirring to combine. Add wine and simmer until mostly evaporated. Add water and bring to a simmer. Reduce heat to low and simmer until all vegetables are soft enough to puree, about 10-12 minutes. 

Puree soup in batches in a blender until very smooth. Heat puree over medium low heat then stir in heavy cream. Taste for seasoning and consistency, adding more salt, cream or water if needed for desired taste and texture. 

For the Ghee: Melt ghee in a small saucepan over low heat. Add caraway seeds and smoked paprika and cook, stirring occasionally, about 4 minutes, being careful not to scorch spices. Remove from heat, let cool, then strain through a fine mesh strainer, discarding solids. 

For the gremolata: Add all ingredients to a small bowl, mixing to combine. 

To serve: Ladle soup into shallow bowls, swirl with infused ghee and sprinkle with gremolata. Enjoy! 

Directions: Shave Brussels sprouts on a mandolin (be careful!) or in a food processor fitted with a slicing blade. Thinly slice the pears and then cut into matchsticks. Combine salad ingredients together and toss gently. If added warm, the lentils can wilt the Brussels sprouts but a little residual heat helps absorb the dressing.

Whisk the dressing ingredients together or shake them in a jar. Dress the salad and enjoy!

Optional: finish with shaved or grated Parmesan or Pecorino Romano + crispy fried shallots.