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© Meredith Corporation. All rights reserved. Used with permission.
(4 1/2 cups soup)
In a large saucepan, combine chicken broth, celery root and potatoes. Bring to a boil; reduce heat. Simmer, covered, for 25 to 30 minutes or until vegetables are very tender. Remove saucepan from heat and cool slightly.
Meanwhile, to prepare parsley oil, in a food processor or blender combine 1/2 cup parsley, olive oil and a pinch salt. Cover and process or blend until well combined (parsley will still be in small pieces). Press mixture firmly through a strainer into a small bowl; discard parsley. Set parsley oil aside.
Transfer half of the celery root and potato mixture to the food processor or blender. Cover and process or blend until smooth. Repeat with remaining celery root and potato mixture. Return all the soup to the saucepan. Stir in lemon juice; heat through. Season with 1/8 teaspoon salt and pepper. Ladle soup into bowls. Drizzle with parsley oil. If desired, garnish with additional parsley.