Celery Root and Scallion Soup with Fried Parsley

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Caroline Wright

Ingredients

2 bunch scallions, sliced into ½-inch pieces (white and light green parts separated from darker greens)
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 tablespoon olive oil
3 tablespoon parsley leaves, dried well
Fresh bread for serving

Step 1
Combine scallion whites and light greens, celery root and water in a medium saucepan. Cover and bring to a boil; reduce soup to a simmer and cook 15 minutes or until celery root is tender. In batches, blend vegetables with scallion greens; season soup with salt, pepper and lemon juice.
Step 2
While soup simmers, heat oil over medium-high. Add parsley leaves to hot oil and cook until crispy and oil turns green, 1 to 2 minutes. Serve soup warm or chilled, garnished with parsley oil and fried parsley leaves.