Celery Root and Scallion Soup with Fried Parsley

Ingredients

• 2 bunches 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 tablespoons olive oil
  
• 3 tablespoons parsley leaves, dried well
  
• Fresh bread for serving
  

Directions

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.
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.