Vegetarian, Meal soups and plant based
Celery root soup with walnut croutons
Celery root soup with walnut croutons is a creamy soup for 4, ready in 50 minutes, easy to make, for about €2.10 per person. Its success comes from pan fried buttery croutons for crunch, and from blending the vegetables with hot milk for a smooth, velvety texture.
A creamy celery root soup with golden croutons and crushed walnuts, the fancy soup of winter.
- Total time
- 50 min
- Difficulty
- Easy
- Cost per person
- €2.10
- Calories per person
- 730 kcalcalculated by Kiloach, your weight coach
- Season
- Fall, Winter
Celery root simmered gently in broth turns tender, and blended with potato and hot milk, it becomes smooth and velvety, with no lumps. The flavor is mild and slightly earthy, with that distinctive celery root note that echoes celery stalk but rounder. Crushed walnuts and fresh parsley add a finishing touch when you serve it.
This is a seasonal soup, perfect for a fall or winter evening when you want a full meal without meat. The buttery golden croutons make it special enough to serve guests as a starter, and simple enough for a weeknight dinner as a main with extra bread on the side.
The ingredients
Fruits and vegetables
- Celery root 1 kg
- Potato 1
- Onion 1
- Parsley 1 sprigs
Pantry
- Vegetable brothoften in the pantry 75 cl
- Walnuts 40 g
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Dairy
- Milk 20 cl
- Butter 40 g
Bakery
- Country bread 4 slices
Allergens Gluten, Lactose, Tree nuts, Celery
The step by step recipe
-
Peel the celery root and cut it into cubes, then do the same with the potato.
Toss the celery root cubes with lemon juice if they're waiting around, they turn brown in the air.
-
Melt half the butter, add the onion, then the celery root and potato, and pour in the broth. 25 min
Cover halfway and let it simmer gently, the vegetables cook slowly that way.
-
Blend with the hot milk, then season with salt and pepper.
Hot milk keeps the soup from cooling down and makes it smoother.
-
Cut the bread into cubes and brown it in the remaining butter. 5 min
Stir often, they go from golden to burnt in no time.
-
Crush the walnuts, and serve the soup with the croutons, walnuts, and parsley. 2 min
Toast the walnuts dry for a minute, they taste more fragrant that way.
Our tips to get it right
- Pick a celery root that feels firm and heavy for its size, a sign it's fresh and not fibrous inside.
- Blend the soup long enough to get a really smooth texture, especially if your immersion blender isn't very powerful.
- Taste and adjust the salt after blending, since celery root and broth already add a lot of saltiness.
The variations
- Swap part of the celery root for parsnip for a softer, slightly sweeter soup.
- For a faster version, use pre-sliced bread and toast it instead of browning it in a skillet.
- Stir in a touch of heavy cream in place of some of the milk for an even richer soup.
What to serve it with
- An extra slice of country bread
- A small green salad after
- Fresh goat cheese on the side
Storage
The soup keeps 2 to 3 days in the refrigerator in a sealed container, without the croutons. It freezes well for up to 2 months, once thawed, reheat it gently on the stove while stirring. Make the croutons and walnuts just before serving so they stay crisp.
Questions about this dish
Can you make this soup ahead of time?
Yes, you can cook and blend the soup the day before, then reheat it gently before serving. Make the croutons and walnuts just before serving so they stay crunchy.
Can you replace the milk with cream?
Yes, you can swap the milk for heavy cream for a richer soup. The texture will be creamier, but the celery root flavor will come through a bit less.
How do you keep the celery root from browning while prepping it?
Toss the celery root cubes with a little lemon juice if you're not cooking them right away. Celery root browns quickly once peeled and exposed to air.
Can you make this soup without potato?
Yes, but the potato adds creaminess and naturally thickens the soup. Without it, the soup will be a bit thinner, you can compensate by blending it longer.
How long does it take to make a celery root soup with golden croutons and walnuts?
Count 50 min in total, prep and cooking included. The recipe is rated “easy”.
How many calories are in a celery root soup with golden croutons and walnuts?
About 730 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a celery root soup with golden croutons and walnuts cost?
About €2.10 per serving, or €8.40 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains gluten, lactose, tree nuts, celery. Always check the labels of the products you buy.
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