I remember eating this soup long time ago, but I realised it just now, the smell of fried root celery brought back the childhood memories - primary school canteen's dinners. This vegetable I will always associate with colder months. Back home in Poland we used to keep potatoes, leeks and celery during winter in root cellar - covered with soil you could leave them there for months and just dig out whenever you wanted to cook something delicious. 

They are quite hard to get here in Dublin but I spotted recently this alien-like, familiar looking vegetable in one of the local supermarkets and decided to cook this delicious soup from the past. It's low-cal, pretty easy and quick to prepare. White wine and Parmesan bring it to a new level and make it a truly sophisticated & elegant dish, serve with fresh bread rolls, yum!

for 4-5 portions:

  • 2 celery root
  • 1 onion
  • 3 medium potatoes
  • 3 garlic cloves
  • 600ml vegetable stock
  • 100 ml cream
  • 1/2 cup dry white wine
  • 1/2 cup grated parmesan cheese
  • 3 tbsp butter
  • salt, ground black pepper to taste
  • parsley and some ground Parmesan for garnish

Peel all vegetables. Cube potatoes and celeries, dice onion and chop garlic. Heat some butter on a frying pan and fry first onion until golden and soft, than add just for a while garlic. Remove place in a large pot.

Now fry for 5-6 minutes celeries and potatoes. Place them in a pot and add the vegetable stock, so they are just covered. Bring to the boil, add salt and pepper and simmer until the vegetables are cooked (about 20- 25 minutes). Leave to cool.

Once cool, blend the soup. Bring to a simmer again. Take few spoons of soup to a cup and mix with cream, than gradually add to simmering soup. Add wine and Parmesan and season with salt and pepper, stir well and simmer for another minute or two. Remove from the heat. Serve with Parmesan and parsley.