Celery Root and Scallion Soup with Fried Parsley

Every week, Caroline Wright creates simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes.

Today: A simple soup for the early days of spring.

I am always singing the praises of a simple soup -- specifically, that it can be dinner if that’s what suits your schedule and appetite for the evening. That philosophy rings true for this soup, served humbly with a hunk of bread or a salad, and is a simple way to bring bright, early spring flavors to your table. You can make this soup in advance of serving -- and eat it chilled, if that's your thing -- or serve it piping hot, straight from the saucepan.

Celery Root and Scallion Soup with Fried Parsley

Serves 4

2 bunches scallions, sliced into 1/2-inch pieces, white and light green parts separated from the dark parts
1 medium celery root (about 1 pound), peeled and cut into 1-inch chunks
?1 quart water or broth?
1 to 2 tablespoons lemon juice, to taste
Kosher salt and freshly ground black pepper?
4 tablespoons olive oil?
3 tablespoons parsley leaves, dried well
Fresh bread for serving

See the full recipe (and save and print it) here. 

As a freelance food writer and cook, I first wrote this style of recipe as a column on my blog, The Wright Recipes, as an excuse to cook good food for my friends in a quick and simple way. 

Twenty-Dollar, Twenty-Minute™ Meals grew into a cookbook that was published by Workman in May 2013. The recipes found here are original, made especially for Food52 to once again celebrate simple food with friends.

Photo by Caroline Wright